Mediterranean Beef-Stuffed Bell Peppers
Mediterranean Beef-Stuffed Bell Peppers, a Texas Favorites beef recipe, ready in 80 minutes, serves 6.
Cook Time: 1 hrs 20 mins
Servings: 6
Ingredients: 14
Ingredients
Preparation
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Step 1
Preheat oven to 400°F. Brown Ground Beef in a large skillet over MEDIUM-HIGH heat until just cooked through, 5-7 minutes. Add onion and cook until just softened, 2-3 minutes. Stir in tomato sauce, oregano, cinnamon, salt, and pepper and cook until thickened and fragrant, 2-3 minutes more.
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Step 2
Transfer beef mixture to a large, heatproof bowl. Add chickpeas, rice, olives, and parsley, and toss well to combine.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 3
Spray a 9” x 13” baking dish with oil and arrange peppers in a single layer, lightly spraying them inside and out with oil, too. Divide beef mixture between peppers to fill them and lightly spray with oil. Drizzle 3 or 4 Tbsp. water into the bottom of the baking dish and cover snugly with foil. Roast for 30 minutes.
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Step 4
Remove peppers from oven; scatter feta cheese over the tops of the peppers and roast until peppers are just tender and hot throughout, about 10 minutes more. Garnish with pine nuts and serve.
Nutrition Information
Nutrition information per serving: 390 Calories; 133 Calories from fat; 14.8 g Total Fat (5.2 g Saturated Fat; 5.8 g Monounsaturated Fat); 72.9 mg Cholesterol; 865.8 mg Sodium; 31.4 g Total Carbohydrate; 7.3 g Dietary Fiber; 29.2 g Protein; 5.4 mg Iron; 836.6 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 6.95 mg Niacin (NE); 1.1 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.5 mg Zinc; 19.2 mcg Selenium; 106.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, and Selenium. It is a good source of Thiamin, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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