Nickel Allergy Friendly Stuffed Bell Peppers
About FigFig 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
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
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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!