CLASSIC BEEF-STUFFED PEPPERS

Colorful bell peppers are stuffed with Ground Beef, tomatoes and rice. No one will ever know how easy this flavorful and hearty dish was to make.

INGREDIENTS:

1 pound Ground Beef (93% lean or leaner)
4 medium red, yellow or green bell peppers
1/2 cup minced onion
2 teaspoons minced garlic
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
1/2 cup cooked white or brown rice
3 tablespoons tomato paste
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley (optional)

COOKING:

1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

SAFE HANDLING TIPS:

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

NUTRITION:

296 CALORIES

15% *3.4g SAT FAT

18% DV **29g PROTEIN

58% DV4.5 mg IRON

25% DV 8.9 mg ZINC

80% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 296 Calories; 76.5 Calories from fat; 8.5g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 709 mg Sodium; 25 g Total Carbohydrate; 4.6 g Dietary Fiber; 10.4 g Total Sugars; 29 g Protein; 0 g Added Sugars; 51.5 mg Calcium; 4.5 mg Iron; 966 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.2 mg NE Niacin; 0.8 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 279 mg Phosphorus; 8.9 mg Zinc; 52.3 mcg Selenium; 107.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.