Ingredients
Scale
- 6–8 large bell peppers (orange and green)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 pound ground beef
- 14.5 ounce can diced tomatoes
- 8 ounce can tomato sauce, undrained
- ¾ cup orzo
- 1 cup chicken stock
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ cups shredded cheddar or Monterey jack cheese, divided
Instructions
- Preheat oven to 350°F.
- Wash peppers. Cut off the top of each pepper and remove seeds and membranes. Carve faces into each pepper.
- Heat oil in a large pan over medium heat. Add onion and cook for 2-3 minutes until translucent.
- Add ground beef and cook for 4-5 minutes until no longer pink. Drain excess grease.
- Return pan to stove. Add tomatoes, tomato sauce, orzo, chicken stock, and seasonings. Simmer uncovered for 10-12 minutes.
- Stir in 1 cup of cheese.
- Fill peppers with the beef mixture and top with remaining cheese.
- Place peppers and lids in an oven-safe dish. Cover with foil and bake for 30-35 minutes until peppers soften.
Notes
- Use any color bell peppers for variety.
- Substitute ground turkey or plant-based meat for a lighter option.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg