2red or yellow bell peppers*small, approx 110g/3.8oz each pepper - AP
parsleyFinely chopped for garnish
Substitute endive for the red bell pepper.Reduce cooking time to 5-10 minutes.
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In a bowl or dish, soak the raw ground beef in a mixture of ½ cup water + 1/8th tsp baking soda for 15 minutes (this soften lean tough meat significantly). THOROUGHLY rinse in a mesh sieve/colander when done.
While beef soaks, Preheat oven to 375°F. Slice off the top of the bell pepper, remove the seeds and stems. Place the two pepper halves in a baking dish.
Heat a large pan over medium heat and spray with non-stick cooking spray.
Add the onion and garlic to the pan and sauté for 1-2 minutes, until softened.
Add the ground beef, diced tomatoes, and tomato paste. Season with the Italian seasoning, salt, and pepper.
Sauté the beef until it is no longer pink, then evenly divide the mixture between the two peppers. This should be about 1 cup of mixture into each pepper.
Cover the baking dish with aluminum foil and bake for 10-15 minutes, until the bell pepper is tender.
Garnish with fresh parsley, if desired.
*Try to find peppers with a fairly flat bottom so they will sit upright while baking like little cups.
NOTE: the 1 spray of coconut oil adds 10 calories/1g fat for the recipe, so if you do not use, knock off 5 calories/.5g fat per serving for the total.
Macros listed are for AP version.
Stuffed Bell Pepper w/ Beef & Tomato - AP/SP
Amount Per Serving
Calories 208Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Total Carbohydrates 14g5%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.
with endives - per serving: ½ recipe | 196 cal - 25 protein - 6 fat - 13 carbs - 6 net carbs ||