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Main mealMain CourseBalancedBeef€€

Homemade Baked Stuffed Peppers

Name: Homemade Baked Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 4 medium Peppers, bell, yellow, raw; 400 g Beef, ground, 90% lean meat / 10% fat, raw; 60 g BASMATI RICE, BASMATI; 1 medium Onions, yellow, raw; 2 clove Garlic, raw; 1 medium Carrots, mature, raw; 1 tbsp Oil, olive, extra virgin; 1 tsp Salt, table, iodized; 0.5 tsp Spices, pepper, black; 1 tsp Spices, oregano, dried; 0.5 tsp Spices, pepper, red or cayenne; 400 ml Tomato, puree, canned; 100 ml Soup, beef broth, cubed, prepared with water; 50 g Cheese, mozzarella, low moisture, part-skim; Parsley, fresh

Classic stuffed peppers in a healthy makeover. A juicy mixture of lean beef, whole-grain rice and herbs, baked in a rich tomato sauce.

Prep time20 min

Cook time45 min

Total time65 min

Servings4

Recipe

For the peppers and filling

Peppers, bell, yellow, raw4 mediumBeef, ground, 90% lean meat / 10% fat, raw400 gBASMATI RICE, BASMATI60 gOnions, yellow, raw1 mediumGarlic, raw2 cloveCarrots, mature, raw1 mediumOil, olive, extra virgin1 tbspSalt, table, iodized1 tspSpices, pepper, black0.5 tspSpices, oregano, dried1 tspSpices, pepper, red or cayenne0.5 tsp

For the sauce and topping

Tomato, puree, canned400 mlSoup, beef broth, cubed, prepared with water100 mlCheese, mozzarella, low moisture, part-skim50 gParsley, fresh

Large pot (for blanching)PanBaking dish (ceramic or glass)Knife and cutting board.

Per servingTotal

Calories:374.5 kcal1498 kcal

Protein:27.4 g109.4 g

Carbohydrates:29.1 g116.2 g

Fiber:5.3 g21 g

Water:366.3 ml1465.2 ml

Fat:16.8 g67.3 g

Micronutrients

Sugar:7.1 g28.2 g

Saturated fat:6 g24.1 g

Cholesterol:73 mg292 mg

Sodium:742.6 mg2970.4 mg

Potassium:1227.5 mg4910 mg

Calcium:172.1 mg688.4 mg

Iron:4.9 mg19.7 mg

Magnesium:71.3 mg285 mg

Zinc:5.9 mg23.5 mg

Phosphorus:345 mg1379.8 mg

Vitamin C:289.8 mg1159.1 mg

Vitamin A:186.9 µg747.4 µg

Vitamin D:0.2 µg0.6 µg

Vitamin B12:2.4 µg9.7 µg

Instructions

1Cut the tops off the peppers (save the tops or chop them into the filling) and remove the seeds and white parts. Bring water to a boil in a large pot and blanch the peppers for 3–5 minutes, until slightly softened. Carefully remove them from the water and place upside down on a paper towel to drain.
2Heat the olive oil in a pan. Add the chopped onion and sauté until translucent (about 5 minutes). Add the ground beef and cook until browned. Stir in the grated carrot and garlic and sauté for another 2 minutes.
3Remove the pan from the heat. Stir in the cooked rice and half of the tomato passata (about 200 ml). Season with salt, pepper, oregano and sweet paprika. Mix well.
4Pour the remaining tomato passata mixed with the stock into a baking dish. Evenly fill the peppers with the meat and rice mixture and stand them upright in the baking dish with the sauce.
5Cover the baking dish with aluminum foil and bake in an oven preheated to 190 °C for about 30 minutes. Then remove the foil, sprinkle cheese over the top of the peppers, and bake for another 10–15 minutes, until the cheese turns golden. Sprinkle with fresh parsley before serving.

Nutritional benefits

Thanks to the high content of vitamins C and A in the peppers and quality protein in the lean beef, this dish supports immune function and muscle recovery.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.