Recipe & Video: Stuffed Pepper Chili

Whether you’re looking for an easy weeknight meal or a crowd-pleasing dish for game days, these chili-stuffed peppers are perfect. Filled with whole-grain brown rice and lean ground beef, and seasoned with a traditional chili mix, you can personalize them by topping each chili-stuffed pepper with your favorite fixings. Just don’t forget to purchase bell peppers that are similar in size so they’ll sit evenly in your baking dish.

The Facts On Lean Ground Beef

The versatility of ground beef has made it one of America’s all-time favorite cuts of meat. From hamburgers and lasagna to tacos and meatloaf, it easily lends itself to a variety of meals. Ground beef that is at least 93% lean meets government guidelines for “lean” meat, so if you’re looking for something on the lighter side, this is an excellent choice. Along with stuffed peppers, it also works well in meat sauces and casseroles, where draining fat might be difficult.

Not a fan of ground beef? You can easily substitute with ground turkey. Or swap for black beans, red beans, or cannellini beans to give these chili-stuffed peppers an even more hearty chili flavor.

Stuffed Pepper Chili

Yield: 10 servings

Download a printable pdf of this recipe.

Ingredients:

1 Tablespoon olive oil
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 pound 90% lean ground beef
1 red bell pepper, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
14.5-ounce can of petite diced tomatoes
15-ounce can reduced-sodium tomato sauce
14.5-ounce can low-sodium beef broth
2 teaspoons Italian seasoning
1 cup cooked brown rice
1/4 teaspoon black pepper
1/4 teaspoon salt
10 large bell peppers, tops and seeds removed
2 Tablespoons chopped parsley
3 Tablespoons plus 1 teaspoon shredded or grated Parmesan cheese

Directions:

Heat the olive oil in a large pot over medium high heat. Add the onion and sauté for 4-5 minutes. Add the garlic and sauté for another 30 seconds. Add the ground beef and cook until browned (about 5-6 minutes), breaking beef up into smaller pieces as it cooks. Add the chopped bell peppers to the pot and cook for 2-3 minutes. Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot.

Bring to a simmer and cook for 15-20 minutes or until peppers are tender. Stir in the rice, black pepper and salt. Bring to a boil for 5 minutes and then turn off heat. Evenly divide mixture into each of the hollowed-out peppers. Sprinkle each with parsley and 1 teaspoon Parmesan cheese and serve.

Nutrition Information Per Serving: 197 calories; 7 grams fat; 2 grams saturated fat; 31 mg cholesterol; 214 mg sodium; 22 grams carbohydrates; 5 grams fiber; 13 grams protein; 61 mg calcium

Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483  or visit Nutrition Services on henryford.com.