Pregnancy Friendly Easy Stuffed Peppers
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Learn more →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
- 1 can (15 oz) tomato sauce
- 1 ½ cups cooked long-grain white rice
- 1 tsp italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 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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