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Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

EatingWell Magazine, January/February 2012; updated November 2021




Ingredient Checklist


Instructions Checklist
  • Heat rice according to package directions. (If using cooked rice, skip to Step 2.)

  • Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.

  • Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.

  • Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

Nutrition Facts

1 stuffed pepper
401 calories; protein 26.9g; carbohydrates 48.4g; dietary fiber 7.5g; sugars 21.9g; fat 10.9g; saturated fat 4g; cholesterol 71.8mg; vitamin a iu 5236.1IU; vitamin c 200.2mg; folate 72.6mcg; calcium 86.3mg; iron 5.1mg; magnesium 80.5mg; potassium 1303.5mg; sodium 590.6mg; thiamin 0.2mg.

1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat