Beef & Bell Pepper One-Pot

The nutritional breakdown shown is based on the particular brands used for the recipe during testing and can vary based on the ingredient/brands used - remember that you can always flex the macros up, down, or sideways to suit your specific needs.

The Details.

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 6

I don’t know about you, but eating Stuffed Bell Peppers growing up was always one of two things, 1. A bland AF dish, or 2. A dish that stressed my mom out! This refreshed version of the classic turns up the dial on flavor and makes for an effortless one-pot meal you can whip in a snap. Not to mention - it’s also gentle on the waist.

The Ingredients.

• 1 lb. ground beef, 93% lean/7% fat

• 1/4 yellow onion, diced

• 2 garlic cloves, chopped

• 1 red bell pepper, chopped into 1/2” pieces

• 1 green bell pepper, chopped into 1/2” pieces

• 1 can (14.5 oz.) fire-roasted tomatoes

• 3/4 cup basmati or jasmine

• 2 cups beef broth

• 2 tbl. tomato paste

• 1 1/2 tsp. Italian seasoning

• Salt & pepper, to taste

• 1 cup reduced-fat Mexican-style cheese*, shredded

• 1/4 cup Italian parsley, chopped

The Method.

1. In a large non-stick pan over medium-high heat, add the ground beef, onion, garlic, and a little salt & pepper; then cook until fully cooked, crumbled, and no longer pink. Drain and discard any fat left, then return to heat.  

2. Add the bell peppers, fire-roasted tomatoes, rice of choice, beef broth, tomato paste, Italian seasoning, and a smidge more salt & pepper (give or take 1/2 tsp. of each). Stir to combine and bring to a light boil. 

3. Reduce heat to low, cover, and cook for approximately 18-20 minutes or until rice is cooked through.

4.  Once the mixture is cooked, lightly stir with a spoon or fork, then sprinkle shredded cheese evenly over the mixture. Cover with a lid and let the cheese melt over low heat for approximately 5 minutes, then remove from heat. 

5. Sprinkle chopped parsley over the beef & bell pepper mixture, and dig in!