Servings
Units
Ingredients Tap to tick off
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 cup cheddar cheese, shredded
- 1 tsp Italian seasoning
Method
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Stir the cooked rice, tomato sauce, and Italian seasoning into the beef. Simmer for 3 minutes.
- Stuff each bell pepper with the beef and rice mixture. Place them upright in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil, top with cheddar cheese, and bake for 5 more minutes until cheese is melted.
Chef's tipUse lean ground turkey or chicken instead of beef to reduce saturated fat.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 1 meal plan.
