Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peppers upside-down in a microwave-safe 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.

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  • Meanwhile, cook beef and garlic in a medium 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 rice and cook for 30 seconds more. Remove from the heat and stir in 1/4 cup vegetable juice, 2 tablespoons mint, orange zest, salt and pepper.

  • Spoon the beef mixture into the peppers. Pour the remaining 1 cup vegetable juice into the dish and cover. Microwave until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce from the dish; garnish with mint, if desired.

Nutrition Facts

469 calories; protein 36.7g; carbohydrates 52.2g; dietary fiber 7.8g; sugars 21.9g; fat 12.1g; saturated fat 4.2g; cholesterol 86.7mg; vitamin a iu 5228.7IU; vitamin c 200.2mg; folate 66.7mcg; calcium 89.2mg; iron 5.8mg; magnesium 94.6mg; potassium 1422.8mg; sodium 483.3mg; thiamin 0.2mg.

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

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