These Italian Beef Stuffed Peppers are brimming with flavor (and meaty filling!) We just love the fire roasted tomatoes and fresh garlic in these. They're also gluten-free, high in protein, and lower in carbs. Omit the cheese if you need dairy-free!
NOTES: You can use regular crushed tomatoes instead of the fire roasted, or 3/4 tsp. garlic powder in place of the garlic cloves, but it won't be quite as flavorful.
Italian Beef Stuffed Peppers
Makes 6 servings
6 large bell peppers
3/4 cup cooked brown rice
2 lbs. 93% ground beef
1 cup onion, finely chopped
3-4 garlic cloves, minced
28 oz. fire roasted crushed tomatoes
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
3/4 cup part skim mozzarella
Preheat the oven to 400 degrees F.
Slice the peppers in half lengthwise and remove the white seedy part using a sharp knife to cut the white from the stem, and a spoon to scoop out the remainder. Rinse out leftover seeds as needed.
Pre-roast the peppers for 10 minutes and then remove from the oven.
Brown ground beef in a skillet over medium heat, then add onions and garlic, cooking until onion is soft.
Add crushed tomatoes, oregano, basil and salt; simmering 10 minutes or so.
Add brown rice and stir to combine.
Divide rice and meat mixture between pepper halves and top with cheese.
Return to preheated oven and bake for 20 minutes until cheese is browned in spots.
Divide between six meal prep containers, two pepper halves per container. Containers will keep in the fridge for up to a week, or in the freezer up to a month. Enjoy!
Calories (per serving, two pepper halves): 398kcal, Fat: 14.5g, Sat fat: 6.0g, Carbs: 30g, Fiber: 5g, Sugar: 9g, Protein: 39g, Sodium: 590mg