Nitrate & Nitrite Free Beef Stuffed Bell Peppers
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!