PCOS Friendly Beef Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
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For the filling

1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
Already-cooked brown rice swaps in 1:1 with no other changes to the recipe.
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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