Nickel Allergy Friendly Easy Stuffed Peppers

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Easy Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
1 lb ground beef (85% lean)
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
Made With Organic No Salt Added Diced Tomatoes, 14.5 oz
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1 can (15 oz) tomato sauce
1 ½ cups cooked long-grain white rice
1 tsp italian seasoning
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of italian seasoning used to season this recipe is likely fine. If you prefer to always avoid italian seasoning, please tap it and change its rating to Red.
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour about 1/4 cup of water into the bottom of the dish to help the peppers steam as they bake.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.

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