Beef Stuffed Peppers

Beef Stuffed Peppers


  • 1 cup cooked brown rice
  • 3 bell peppers (green, red, or yellow)
  • 10 ounces (280g) ground beef, lean
  • Handful fresh basil, chopped
  • 4 garlic cloves, minced
  • Pinch smoked paprika
  • 2 Tbsp soy sauce
  • 2 tsp honey
  • 2 cm fresh ginger, grated
  • 1 small onion, chopped
  • 1 cup fresh mushrooms, chopped in bite-sized pieces
  • 1 large (250g) tomato, chopped in bite-sized pieces
  • 100g cheddar cheese, shredded+50g cup more for the topping, reduced fat


  • Cut the peppers in half from top to bottom. Remove the stem and seeds
  • In a large pan over medium heat, cook the ground beef and onion until no longer pink.
  • Add basil, garlic, smoked paprika, soy sauce, honey, and ginger. Cook for one minute, stirring.
  • Add mushrooms and a small amount of oil, if needed. Sauté until tender.
  • Mix in the tomatoes, cheese, and rice. Remove from heat. Fill the pepper halves with the skillet
  • Spray a 13 x 9 baking dish with nonstick spray. Place peppers inside the top with remaining
  • Bake 350 ° F (176C) for 20-30 minutes until peppers are heated through or until peppers are
    tender when poked with a fork and cheese is melted.


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