READY IN 2 hr

Healthier Stuffed Peppers

Read Reviews (13)

"This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!" — MakeItHealthy

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 45 mins
READY IN 2 hrs

Footnotes

Editor's Note:
This recipe is a healthier version of Stuffed Peppers.

Reviews More Reviews

Jul 29, 2012

We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Then we placed the seeded peppers (green only) in boiling water for 5 minutes to soften them. They were awesome, with no need for the Tums. Thank you for this great recipe!

—oldcook

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Jul 09, 2012

This was good. I used ground turkey and added salt and pepper while it was browning in the pan.

—ShanM518

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20 Ratings

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Jul 16, 2012

Very good! The only thing I did differently is to use seasoned black pepper and I added powdered onion and garlic. I cooked these in the crock pot and they came out perfect! VERY GOOD!

—Brenda

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Jun 16, 2012

I halved the peppers and enjoyed every great bite.

—Maxine

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Oct 12, 2012

Used a 16oz can tomato sauce on the top and subbed Spike for the Italian seasoning which I mixed directly into the meat mixture. Sprinkle cheddar cheese on the top, baked covered for 45 minutes and uncovered 15 minutes.

—Peach822

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Dec 02, 2012

I only used 3 peppers and halved them to make 6. I added 1 tbsp chili powder, because I thought it would be too bland as written. It was very good.

—Kelli F.

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Oct 26, 2012

GREAT! :) I skipped the parm. and I actually used Pablano peppers instead of the traditional green peppers. it was super delish. perfect traditional recipe, with my own spin. husband says we will never make stuffed peppers without using pablanos again!

—SLLmommyof3

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May 20, 2013

I made these for the family. Everyone loved them. My husband ate leftovers 3 days later (I made 20 halves because I have a large family) and they were still moist and taste the same.

—Stillhopeful3

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Nutrition

Calories
291 kcal
15%

Carbohydrates
28.9 g
9%

Cholesterol
52 mg
17%

Fat
11.1 g
17%

Fiber
4.4 g
18%

Protein
19.7 g
39%

Sodium
588 mg
24%

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

Nutritional Information

Healthier Stuffed Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 291
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 4.4g 22 %
Cholesterol 52mg 17 %
Sodium 588mg 24 %
Potassium 842mg 24 %
Total Carbohydrates 28.9g 9 %
Dietary Fiber 4.4g 18 %
Protein 19.7g 39 %
Sugars 9.1g
Vitamin A 36 %
Vitamin C 342 %
Calcium 11 %
Iron 33 %
** Thiamin 24 %
Niacin 71 %
Vitamin B6 43 %
Magnesium 25 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.