persian

Persian Stuffed Bell Pepper with Beef and Split Peas

This baked dish pairs bell pepper, large with ground beef, yellow split peas, dry and yellow 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

43 g Protein

59 g Carbohydrates

28 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

199g bell pepper, large 62 kcal
136g ground beef (90% lean) 239 kcal
72g yellow onion, diced 29 kcal
50g yellow split peas, dry 171 kcal
18g tomato paste 15 kcal
14g olive oil 124 kcal
2g ground turmeric 6 kcal
3g salt 0 kcal
1g black pepper 2 kcal
453g water 0 kcal

Cooking instructions

yellow split peaswater
Rinse split peas. Simmer split peas in water until just tender, 18-22 minutes; drain.
bell peppersalt
Preheat oven to 400 F. Cut the top off the bell pepper and remove seeds. Lightly salt the inside.
ground beef (90% lean)yellow onionolive oilground turmericsalt
Heat oil in a skillet. Cook onion until soft, 3 minutes. Add ground beef, turmeric, salt, and pepper; cook until browned.
yellow split peastomato pastewater
Stir in cooked split peas and tomato paste plus 2 tablespoons water; simmer 2 minutes until cohesive.
water
Stuff the pepper, place in a small baking dish with 60 ml water, cover with foil, and bake 30 minutes. Uncover and bake 10 minutes more.