Lightened-Up Stuffed Peppers

Name: Lightened-Up Stuffed Peppers
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams 90-percent lean ground beef; 4 bell peppers (any color); 79 milliliters brown lentils; 1 Tbsp chopped fresh dill, parsley or 1/4 teaspoon dried mint; 2 cloves garlic, finely chopped; 1 teaspoons ground cinnamon; 1 teaspoons ground cumin; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters low-sodium chicken broth; 4 teaspoons olive oil; 1 small onion, chopped; 1 teaspoon dried oregano; 2 Tbsps tomato paste; 118 milliliters long-grain white rice

Lightened-Up Stuffed Peppers might be just the main course you are searching for. One serving contains 323 calories, 21g of protein, and 8g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up dill, tomato paste, brown lentils, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls.

Ingredients you will need

Peppers

Pepper

Seeds

Sprinkle the insides with a pinch salt and a pinch pepper and set aside.

Ingredients you will need

Pepper

Salt

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils.

Ingredients you will need

Tomato Paste

Cinnamon

Lentils

Oregano

Garlic

Onion

Broth

Cumin

Beef

Meat

Rice

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish.

Ingredients you will need

Peppers

Equipment you will use

Baking Pan

Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil.

Ingredients you will need

Tomato Paste

Olive Oil

Water

Equipment you will use

Whisk

Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.

Ingredients you will need

Lentils

Peppers

Rice

Equipment you will use

Oven

Aluminum Foil

Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup.

Ingredients you will need

Peppers

Sauce