Anti Inflammatory Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

About Fig

Fig 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
Green Bell Peppers Orange Bell Pepper Yellow Bell Pepper Fresh Red Bell Pepper Organic Bell Pepper
See all

For the filling

1 lb ground beef (85% lean)
2 tbsp garlic-infused olive oil
4 scallions, green tops only, thinly sliced
1 can (14 oz) diced tomatoes, drained
1 ½ cups 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
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). Bring a large pot of salted water to a boil. Add the pepper halves and blanch for 3 minutes, until just slightly softened but still holding their shape. Transfer cut-side down to a paper-towel-lined surface to drain.
2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!