mediterranean

Pepper Stuffed with Bulgur, Beef, and Pine Nuts

This baked dish pairs bell pepper, large with coarse bulgur, dry, lean ground beef and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

37 g Protein

59 g Carbohydrates

31 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1g bell pepper, large 0 kcal
61g coarse bulgur, dry 209 kcal
121g lean ground beef (90% lean) 213 kcal
52g onion, finely chopped 21 kcal
16g tomato paste 13 kcal
16g pine nuts 93 kcal
10g olive oil 88 kcal
139g low sodium beef broth 8 kcal
0.43 tsp (1g) ground cinnamon 3 kcal
0.22 tsp (0g) ground allspice 1 kcal
0.22 tsp (0g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

bell peppersalt
Heat oven to 400 F. Cut the top off the bell pepper, remove seeds and ribs, and lightly salt the inside.
coarse bulgurlow sodium beef broth
Bring the broth to a boil in a small pot. Stir in bulgur, cover, remove from heat, and let steam 12 minutes. Fluff with a fork.
onionolive oilground cinnamonground allspicesaltblack pepper
Heat olive oil in a skillet over medium heat. Saute onion 3-4 minutes until soft. Add ground beef, cinnamon, allspice, salt, and black pepper; cook 5-6 minutes, breaking up meat, until browned.
coarse bulgurtomato pastepine nuts
Stir in tomato paste and cook 30 seconds. Fold in cooked bulgur and pine nuts; taste and adjust seasoning.
Stuff the pepper firmly with the filling. Place in a small baking dish with a splash of water in the bottom. Cover tightly with foil and bake 30 minutes.
Uncover and bake 8-10 minutes more until the pepper is tender and the top is lightly browned. Rest 5 minutes before eating.