This is one of our favorite family dinners.

I couldn’t be happier, because since I was a kid, it’s been one of mine!

I even made a meatloaf that tastes like it!

CLICK HERE

When my mom gave me this new Le Creuset baking dish, I knew exactly what I wanted to be it’s first meal!

They really are so simple to make.

Most times I just make them in the morning and put them in before I pick kids up at school to bake.

Dinner is ready by 5, and all in one dish!

rice layered in the bottom, cored and cleaned peppers on top

stuffed with ground beef

extra ground beef in balls around the peppers

rice stuffed on top of the beef

diced tomatoes over the top

pepper tops placed back on

hot out of the oven!

These are very low calorie, and if you watch your fiber, high in fiber.

That’s a lot of food!!

And It’s GOOD FOOD!!

I make a big dish of this. I have a family of six, but this recipe can easily be cut in half.

If you want more rice and meat, use less peppers, you will still get the flavor when they bake, but you won’t have as much pepper if the kids don’t really like to eat that part.

Mine all do!

Yield: 6

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds lean round beef; 4-5 cups prepared instant brown rice (white can be used); 2 - 15 ounce cans diced tomatoes; 6 large bell peppers, tops cut off, cored and cleaned; Salt and Pepper

Stuffed bell peppers with ground beef, rice and tomatoes.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

2 pounds lean round beef
4-5 cups prepared instant brown rice (white can be used)
2 - 15 ounce cans diced tomatoes
6 large bell peppers, tops cut off, cored and cleaned
Salt and Pepper

Instructions

Preheat oven to 350, and prepare a covered baking dish with non-stick cooking spray.

Prepare rice according to the package. You can add a bit of beef bouillon to the water when you make the rice if you want a little extra beef flavor. Add about half of the rice to the bottom of the pan.

Place peppers on the rice, reserving tops. Fill each bottom of the pepper with some ground beef, leaving enough room to top with rice and tomatoes. Reserve remaining rice.

Take remaining ground beef, roll into balls and place around the peppers.

Add rice to the peppers, and put the rest of it around the peppers in the dish.

Salt and Pepper the whole thing.

Pour tomatoes over the top of all of it.

Salt and Pepper again. Place tops of peppers on. Cover with lid to baking dish.

(make sure you spray the lid with non-stick cooking spray,too!!)

Bake 1 1/2-2 hours, or until beef inside peppers is no longer pink.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1223 Total Fat: 36g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 132mg Sodium: 316mg Carbohydrates: 165g Fiber: 16g Sugar: 7g Protein: 57g

Nutrition isn't guaranteed accurate

Enjoy!

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela

Stuffed Peppers

Stuffed Peppers

Ingredients