TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 3 medium sweet peppers, chopped (about 3 cups)
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon pepper
  • 1 cup uncooked instant rice
  • Additional shredded Parmesan cheese, optional

Nutritional Facts

2 cups: 415 calories, 10g fat (4g saturated fat), 72mg cholesterol, 790mg sodium, 51g carbohydrate (20g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 starch, 3 lean meat.


  1. In a Dutch oven, cook and crumble beef with green pepper and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain.
  2. Stir in tomatoes, water, tomato paste, 2 tablespoons cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese. Yield: 4 servings.
Originally published as One-Pot Stuffed Pepper Dinner in Light & Tasty February/March 2005, p7

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StMA User ID: 114800 63697
Reviewed Aug. 27, 2011

"Made this last nite. Only thing I did different was I had left over cooked rice from another meal. Will deffinetly make again!"

jniner User ID: 1012139 206887
Reviewed Sep. 29, 2009

"Very tasty recipe. I also thought the green peppers needed additional cooking as I like them more tender. The consistency seemed a little soupy, so I added an additional 1/2 cup of rice and it was perfect. Much easier than stuffing peppers and same great taste!"

annieb314 User ID: 1061317 144091
Reviewed Sep. 18, 2009

"This is a wonderful recipe, so quick and yummy. Note that if you follow the directions as they are given, the peppers will probably be a little crisp. I like mine a little softer, so I add them to the pan when I add the ground beef and cook them together."

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