Description
This easy stuffed peppers with rice recipe combines rice with meat and seasonings for a perfectly portioned meal.
Ingredients
Scale
- ¼ pound of ground bison or grass-fed beef
- ½ cup brown rice
- 2 bell peppers, halved and seeded
- ½ onion, chopped
- 2 scallions, sliced
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1 tomato, diced
Instructions
- Preheat oven to 400 degrees F.
- While oven preheats, sauté meat and onions over medium heat in pan until meat is no longer pink. Remove from heat.
- Meanwhile, place peppers cut side down on baking sheet and roast until tender, 25–30 minutes.
- Prepare rice per package directions.
- Stir meat and onion mixture, scallions, basil, Italian seasoning and salt into cooked rice. Add tomato and stir to combine. Fill pepper halves with rice and meat mixture.
- Return to oven for 5 minutes or until heated through.
Notes
- You can use bison meat in place of beef (or really any healthy meat of your choosing).
- Add a cheese of your choosing as a topper if you want a little extra flavor.
- Hot sauce is alway a nice touch to spice up the finished product.
- Prep Time: 5 min
- Cook Time: 35 min
- Category: Main dish
- Method: By hand
- Cuisine: American
Nutrition
- Serving Size: 1/2 pepper
- Calories: 185
- Sugar: 3.3g
- Sodium: 659mg
- Fat: 5.5g
- Saturated Fat: 1.9g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 24.1g
- Fiber: 2.7g
- Protein: 10.1g
- Cholesterol: 25mg