January 17

Beef Bomb Stuffed Peppers



Beef Bomb Stuffed Peppers

Serves: 8

  • 4 bell peppers (green, yellow, or red)
  • ¼ tsp extra-virgin olive oil
  • 1 lb extra-lean ground beef
  • 1 egg white
  • ½ cup finely chopped yellow onion
  • 2 tbsp no-salt canned corn (or fresh if its in season)
  • 1 tbsp finely chopped dried or fresh parsley
  • ¼ cup toasted wheat germ
  • Pinch of black ground pepper
  • ¾ cup low-sodium tomato or spaghetti sauce
  • 1 tsp prepared horseradish
  1. Preheat the oven to 425F. Pour ¼ inch of water into the baking pan. Cut off the tops of the bell peppers, then remove the seeds and membranes and discard. Lightly coat the skins of the peppers with the oil. Place the peppers cut side down into the baking pan. Bake for 10 minutes.
  2. In a large bowl, mix together the beef, egg white, onion, corn, parsley, wheat germ, black pepper, and ¼ cup of the sauce.
  3. When the peppers are ready, remove them from the oven. Reduce the heat to 350F. Fill each pepper with ¼ of the beef mixture, then return to the baking pan cut side up (the pan should still have ¼ inch of water in it).
  4. Bake for 30 minutes.Stir together the horseradish and the remaining ½ cup tomato sauce and add a little to the top of each pepper. Bake for 15 more minutes, or until the meat is no longer pink.



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