russian

Stuffed Bell Pepper With Beef and Rice

This baked dish pairs bell pepper with ground beef, white rice, dry and beef broth. 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

41 g Protein

56 g Carbohydrates

28 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

152g bell pepper 47 kcal
129g ground beef (85% lean) 323 kcal
42g white rice, dry 153 kcal
53g onion 21 kcal
53g carrot 22 kcal
14g tomato paste 11 kcal
91g beef broth 5 kcal
8g sunflower oil 71 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

bell pepper
Heat oven to 375 F. Cut the top off the bell pepper and remove seeds.
white rice
Cook rice in salted water until just tender, 12-15 minutes; drain.
onioncarrotsunflower oilsalt
Heat oil in a skillet. Saute onion and carrot with a pinch of salt 4-5 minutes until softened.
tomato pasteblack pepper
Add ground beef and cook 5-6 minutes, breaking it up, until browned. Stir in tomato paste and black pepper.
bell pepperwhite rice
Mix beef mixture with cooked rice. Stuff into the bell pepper and set in a small baking dish.
beef broth
Add broth to the dish, cover with foil, and bake 30-35 minutes until pepper is tender.
Rest 5 minutes, then serve with pan juices.