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Baked Stuffed Peppers

Photo: Kana Okada; Styling: Lynn Miller
Prep time 10 mins
Cook time 30 mins
Yield Serves 4
Bell peppers make a perfect vehicle for this hearty weeknight meal. The recipe calls for ground beef, but you could also use ground chicken or ground turkey.

Ingredients

  • 4 large bell peppers (about 8 oz. each)
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 1 14-oz. can diced tomatoes, with juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup cooked white rice
  • Salt and pepper
  • 1/4 cup dried bread crumbs

Nutrition Information

  • calories 454
  • fat 26 g
  • satfat 7 g
  • protein 27 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 74 mg
  • sodium 732 mg

How to Make It

  1. Preheat oven to 425°F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.

  2. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.

  3. While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.

  4. Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil. Bake until browned, about 15 minutes.