1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
1/2 cup cooked white or brown rice
3 tablespoons tomato paste
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley (optional)
Instructions
Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
Safe Handling Tips
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Healthbys
Healthbys shares trustworthy wellness guidance to help you build sustainable healthy habits. Our articles are for information only and cannot replace professional medical advice.
