cuban

Stuffed Peppers with Picadillo and Rice

This baked dish pairs large bell pepper with cooked white rice, lean ground beef and onion, diced. 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

49 g Protein

11 g Carbohydrates

44 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1g large bell pepper 0 kcal
182g lean ground beef 455 kcal
1g cooked white rice 1 kcal
68g onion, diced 27 kcal
8g garlic, minced 12 kcal
1g tomato sauce 0 kcal
2.57 tbsp (21g) green olives, chopped 30 kcal
2.57 tsp (13g) olive oil 115 kcal
0.64 tsp (1g) ground cumin 4 kcal
0.64 tsp (1g) dried oregano 3 kcal
0.32 tsp (1g) salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

large bell pepper
Heat oven to 400 F. Cut the top off the bell pepper and remove seeds.
Microwave the pepper with a splash of water for 2 minutes to soften slightly, or blanch briefly in boiling water; drain.
lean ground beefoniongarlicolive oil
In a skillet over medium heat, warm olive oil and cook ground beef until browned, 4 to 5 minutes. Add onion and garlic and cook 2 minutes.
cooked white ricetomato sauceground cumindried oreganosalt
Stir in tomato sauce, cumin, oregano, olives, and cooked rice; simmer 2 minutes. Season with salt and pepper.
Stuff the pepper with the filling, place in a small baking dish, and bake 15 to 18 minutes until the pepper is tender and the filling is hot.