Recipe courtesy of Ree Drummond
Beef and Bean Stuffed Peppers
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- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 558
- Total Fat
- 42 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 94 milligrams
- Sodium
- 699 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 26 grams
When Ree’s mom used to make stuffed peppers, she would use rice or pasta, but when Ree wants to pack in the protein, she will use canned beans instead. The beans are just as delicious, and healthy, too.
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 558
- Total Fat
- 42 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 94 milligrams
- Sodium
- 699 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 26 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops and set aside. Scoop out the seeds and as much of the membranes as you can. Place the peppers cut side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef, then sprinkle with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.
- Remove to a paper towel-lined plate to soak the fat from the mixture.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers, then cook until they begin to soften, 3 to 4 minutes. Add the garlic and pesto and cook for another minute. Deglaze the pan with the white wine, then add the beans and reserved beef. Let cook for 1 minute to reduce slightly.
- Taste and adjust the seasoning. Remove from the heat, then stir in the feta.
- Fill the peppers with the beef and bean mixture. Pour a small amount of water in the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and lightly browned, another 15 to 20 minutes.
- Serve garnished with the tzatziki and dill.
