Ingredients
- 1 pound ground beef (about 450 g)
- 1 medium onion, chopped or shredded
- 1 large carrot, shredded
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup uncooked rice
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 12 bell peppers (any color), tops cut off, seeds removed
- 2 cups low‑sodium chicken broth (or beef/vegetable broth)
- 1 cup tomato sauce
Instructions
- Preheat the oven to 375 °F (190‑200 °C).
- Cut off the tops of the bell peppers, remove seeds and membranes. Trim a small flat piece from the bottom of each so they stand upright.
- In a large bowl, combine ground beef, chopped onion, shredded carrot, minced garlic, Italian seasoning, uncooked rice, tomato paste, salt and pepper. Mix well.
- Stuff each pepper with the beef‑rice mixture and arrange them upright in a large oven‑safe pot or Dutch oven with a lid (or in a deep baking dish covered).
- Mix the chicken broth and tomato sauce together, then pour this over the peppers so the liquid comes up about halfway up their sides (add a little water if needed).
- Cover the pot or baking dish and bake for about 1½ hours. Then remove the lid and bake uncovered for an additional 45 minutes to 1 hour until the peppers are very tender and the rice is fully cooked.
- Garnish with chopped parsley if desired, and serve the peppers hot.
Notes
- You can swap ground beef for ground turkey or chicken to make a lighter version.
- Extra vegetables like chopped mushrooms or spinach can be stirred into the filling for added texture and nutrients.
- If you’d like melted cheese on top, sprinkle shredded mozzarella or Parmesan during the last 10 minutes of baking.
- For a Tex‑Mex twist, use chili or cumin seasoning instead of Italian seasoning.
- Stand the peppers upright to help them bake evenly and hold their shape.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian‑American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
