argentine

Stuffed Bell Pepper with Beef, Rice, and Raisins

This baked dish pairs bell pepper with ground beef, white rice, dry and raisins. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

70 g Carbohydrates

24 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

171g bell pepper 53 kcal
137g ground beef (90% lean) 241 kcal
47g white rice, dry 172 kcal
60g yellow onion, diced 24 kcal
10g olive oil 88 kcal
21g tomato paste 17 kcal
15g raisins 45 kcal
1g ground cumin 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

bell pepper
Heat oven to 400F (200C). Halve the bell pepper lengthwise and remove seeds. Place cut-side up in a small baking dish.
white rice
Cook the rice in salted water until tender; drain and set aside.
ground beef (90% lean)yellow onionolive oil
In a skillet, heat olive oil over medium. Cook onion until soft, 4 to 5 minutes; add ground beef and cook until browned.
white ricetomato pasteraisinsground cuminsalt
Stir in tomato paste, raisins, cumin, salt, and pepper; add cooked rice and mix well.
Fill the pepper halves with the mixture. Cover loosely with foil and bake 20 minutes; uncover and bake 5 minutes more to lightly brown the top.