Beef Stuffed Peppers --
Lean Cut
  • Total Recipe Time: 1 hour
  • Makes 4 servings.


  1. 1 pound Ground Beef (93% or leaner)
  2. 4 medium red, green or yellow bell peppers
  3. 1/2 cup minced onion
  4. 2 teaspoons minced garlic
  5. 1 (14-1/2 ounces) can diced tomatoes with green peppers and onions, drained
  6. 1/2 cup cooked white or brown rice, cooled
  7. 3 tablespoons tomato paste
  8. 2 teaspoons dried parsley leaves
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon pepper
  11. Chopped fresh parsley leaves (optional)


  1. Coat a large baking dish with cooking spray; set aside.  Heat 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.
  • Test Kitchen Tips
  • 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.
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