Fructose Free Beef Stuffed Bell Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
For the filling
- 1 lb ground beef (85% lean)
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ½ cup chicken broth
For topping
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the 8 pepper halves cut-side up in a 9x13-inch baking dish in a single layer.
- 2
Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 7–8 minutes. Drain off any excess fat.
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