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Supersimple Stuffed Peppers

Yield 4 Servings

Ingredients

  • 4 large bell peppers, any color or a combination
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 (14.5 oz.) can diced tomatoes
  • Salt and pepper
  • 1/2 cup dry bread crumbs

Nutrition Information

  • calories 512
  • fat 34 g
  • satfat 10 g
  • protein 24 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 81 mg
  • sodium 417 mg

How to Make It

  1. Preheat broiler to high. Line a broiling pan with foil. Set oven rack about 8 inches from heat source.

  2. Bring a large pot of water to a boil over high heat. Halve peppers through the stems; remove stems, if desired, and seeds. Cook peppers in boiling water until tender, about 15 minutes.

  3. Warm 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Crumble meat over onion and cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes and cook until most liquid has boiled away, 5 minutes. Season with salt and pepper.

  4. Using a slotted spoon, transfer peppers to a colander; run under cold water. Drain and spoon 1/2 cup meat mixture into each pepper half. Arrange on broiling pan; sprinkle with bread crumbs. Drizzle with remaining olive oil. Broil until lightly browned and heated through, 3 to 5 minutes. (Watch carefully and remove before burning.)