Description
These delightful High Protein Stuffed Peppers are packed with ground beef, fresh herbs, and wholesome rice, delivering a satisfying burst of flavor while boosting your protein intake.
Ingredients
Scale
- 2 yellow onions
- 1 tablespoon olive oil
- 3–4 tablespoons water
- 2–3 large minced garlic cloves
- ½ tablespoon ground turmeric
- Pinch of salt and pepper
- 1.5 pounds ground beef
- 1 tablespoon dried oregano
- 1 tablespoon dried mint
- 1 tablespoon dried tarragon
- 1 tablespoon dried savory
- ½ lemon, juiced
- 2 tablespoons tomato paste
- â…” can (10 oz) tomato sauce
- 1 cup fresh basil
- 1 cup fresh parsley
- 1 cup fresh chives
- ½ cup fresh cilantro
- ½ cup fresh dill
- 4 ounces Kaizen cooked rice
- 5–7 large bell peppers
- 1 tablespoon olive oil (for sauce)
- 1 medium onion, diced (for sauce)
- 1 garlic clove, minced (for sauce)
- 1 teaspoon ground turmeric (for sauce)
- 15 ounces tomato sauce (for sauce)
- ½ cup water (for sauce)
- ½ lemon, juiced (for sauce)
- Salt and pepper, to taste (for sauce)
Instructions
- In a pan over medium heat, warm 1 tablespoon of olive oil. Add the yellow onions along with 3-4 tablespoons of water and sauté until the onions turn translucent. Stir in the minced garlic, turmeric, salt, and pepper, cooking for a minute.
- Add the ground beef, raising the heat to medium-high. Season with oregano, mint, tarragon, and savory, continuously breaking it down with a spatula until fully browned.
- Once cooked, squeeze the juice of half a lemon into the mixture and stir in the tomato paste and 2/3 of the tomato sauce. Let it cook for an additional 2 minutes.
- Take a large handful of basil, parsley, chives, and smaller amounts of cilantro and dill. Roughly chop them and mix into the warm beef, finishing with the cooked rice. Set aside.
- In a saucepan over medium heat, add 1 tablespoon of olive oil and the diced onion, sautéing until translucent. Add minced garlic, turmeric, tomato sauce, water, and lemon juice, seasoning with salt and pepper. Bring to a simmer, then take off the heat.
- Cut off the tops of the bell peppers and hollow them out. Spoon the beef mixture into the peppers and place them in a large pot.
- Pour the prepared sauce around the peppers. Cover and cook on medium heat for 35-45 minutes, until the peppers are tender.
- Serve warm with a dollop of plain yogurt, additional tomato sauce, and a sprinkle of fresh herbs.
Notes
Opt for colorful bell peppers for a vibrant appearance. You can experiment with different grains for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg