peruvian

Stuffed Peruvian Peppers with Beef and Olives

This baked dish pairs bell peppers with lean ground beef, black olives, sliced and cooked white rice. 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

37 g Protein

63 g Carbohydrates

27 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

205g bell peppers 64 kcal
145g lean ground beef (90% lean) 255 kcal
111g cooked white rice 144 kcal
60g red onion, finely diced 24 kcal
7g garlic, minced 10 kcal
9g olive oil 80 kcal
21g black olives, sliced 30 kcal
10g raisins 30 kcal
15g tomato paste 12 kcal
0.43 tsp (1g) ground cumin 3 kcal
0.21 tsp (0g) black pepper 1 kcal
0.43 tsp (1g) salt 0 kcal

Cooking instructions

bell peppers
Heat oven to 400 F (205 C). Cut the tops off the bell peppers and remove seeds.
red oniongarlicolive oil
Heat olive oil in a skillet over medium-high heat. Cook the onion 2 to 3 minutes; add garlic and cook 30 seconds.
lean ground beef (90% lean)ground cuminblack peppersalt
Add ground beef and cook until browned, breaking it up, 4 to 5 minutes. Season with salt, cumin, and black pepper.
cooked white riceraisinstomato paste
Stir in cooked rice, raisins, sliced olives, and tomato paste. Cook 1 to 2 minutes until cohesive.
Stuff the peppers with the filling and place in a small baking dish. Add a splash of water to the dish.
Bake 18 to 22 minutes until peppers are tender. Rest 5 minutes before serving.