Pescatarian Beef Stuffed Bell Peppers
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(10)
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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
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For topping
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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