Beef and Rice Stuffed Peppers
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How Plus works- 620
- CALORIES
- 43g
- PROTEIN
- 63g
- CARBS
- 20g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 140g (5 oz) lean ground beef, 90%
- 50g (1/4 cup) white rice, dry
- 2 large (200g) bell peppers, halved and seeded
- 80g (1/3 cup) tomato passata
- 30g (1/4 cup) mozzarella, grated
- 40g (1/3) onion, diced
- 2 garlic cloves (6g), minced
- 100ml (scant 1/2 cup) water, for the rice
- 1 tsp dried oregano, 1/2 tsp fine salt, 1/4 tsp black pepper
9 ingredients, each with the gram weight the macros above were computed from.
Method
- Heat the oven to 190C / 375F (fan 170C / 340F). Cook the rice in the 100ml water: boil, cover, lowest heat 10 min, rest 5 min.
- Brown the beef hard in a dry pan, then add the onion and garlic and cook 4 min more.
- Stir in the oregano, salt, pepper, half the passata and the cooked rice. It should hold together, not run.
- Sit the pepper halves cut-side up in the dish and spoon the remaining passata around them, not over them.
- Pack the filling in, mounding it slightly.
- Cover tightly with foil and bake 25 min - the foil steams the peppers soft.
- Uncover, scatter the mozzarella on and bake 10 min more until bubbling and browned at the edges.
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How Plus worksTip: cover for the first 25 minutes. Baked uncovered from the start, the peppers stay squeaky and raw in the middle while the top burns.
EquipmentSmall baking dish, skillet, foil
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KeepsFridge 4 days, and arguably better on day two. Reheat covered at 180C / 350F for 15 min.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.