Chili Stuffed Peppers Recipe
These healthy Chili Stuffed Peppers are so delicious that they’re bound to become a family favorite! Make the filling ahead of time for easy prep.
Servings: 6 Cups
Calories: 293.9kcal
Ingredients
- ¾ pound Simple Truth Organic grass-fed lean ground beef
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon olive oil
- ½ yellow onion chopped
- 3 garlic cloves minced
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- ¾ teaspoon ground oregano
- 1 tablespoon tomato paste
- 1 28 ounce can crushed tomatoes
- ¾ cup black beans drained & rinsed
- 1 ¼ cups cooked quinoa see How to Freeze Quinoa
- 3 tablespoons minced flat leaf parsley
- 3 red bell peppers cut in half lengthwise, seeds & membranes removed
- ¼ cup grated cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large nonstick skillet over medium-high heat. Add the ground beef, salt and pepper, and cook until the ground beef is browned, crumbling with a spoon.
- Turn the heat to medium and add the olive oil. Stir in the onions and cook until soft, 4 to 5 minutes. Stir in the garlic, chili powder, cumin, oregano and tomato paste. Cook, stirring, for 1 minute.
- Add the crushed tomatoes and black beans, bring to a boil, then simmer for 10 minutes.
- Remove from the heat, and stir in the cooked quinoa and parsley.
- Place the peppers, cut side up, in a large baking dish. Divide the ground beef mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
- Cover tightly with foil and cook until the peppers are tender, about 35 minutes.
- Sprinkle the cheddar cheese evenly over the peppers. Bake for an additional 5 minutes. Serve.
Notes
Weight Watchers Points: 6 (Freestyle SmartPoints), 6 (SmartPoints), 7 (Points+)
Nutrition
Serving: 1Stuffed Pepper Half | Calories: 293.9kcal | Carbohydrates: 34.1g | Protein: 20.5g | Fat: 9.9g | Saturated Fat: 3.6g | Cholesterol: 42.5mg | Sodium: 484mg | Fiber: 8.1g | Sugar: 9.3g
