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Healthy Stuffed Peppers with Brown Rice

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  • 4 to 6 large green bell peppers
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 (20 ounce) can smashed tomatoes
  • 2 Tablespoons Worcestershire sauce
  • Salt and pepper, to taste
  • 1 to 1 1/2 cups cooked brown rice
  • 1 cup shredded cheddar cheese
  • Grated parmesan cheese


  1. Cut tops off bell peppers and remove seeds. Parboil in salted, boiling water for 4 minutes. Drain and cool.
  2. Brown meat in a skillet with onion. Drain oil. 
  3. Add tomatoes, Worcestershire, salt, and pepper to the skillet. Simmer for 15 to 20 minutes.
  4. Add rice. Simmer, stirring occasionally, for 10 minutes. Remove from heat.
  5. Add cheddar cheese, stirring until melted and well blended. 
  6. Stuff mixture into peppers, and top with Parmesan cheese.
  7. Bake at 350 degrees for about 20 minutes or until hot.


If freezing the stuffed peppers, do not bake them first. Wrap individually and place in a large freezer bag. Thaw well before baking.