Stuffed Peppers


Stuffed Peppers

Primary Media

Stuffed red bell peppers with shredded carrots and melted cheese

User Rating

2.96 out of 5 stars
Rate it:
26 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 6
    6 medium red bell peppers
    1 lbs. 95%-lean ground beef
    ½ white onion, diced
    2 cloves garlic, minced
    ½ c. diced green bell pepper
    ½ c. organic shredded carrots
    ¼ c. dry quick barley
    ½ c. dry Hy-Vee instant brown rice
    1 c. vegetable broth
    1 c. Hy-Vee 2%-milk shredded mozzarella cheese, divided


    1. Preheat oven to 250 degrees.
    2. Cut tops off peppers; remove seeds and membranes. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover and simmer for 5 minutes. Drain peppers and set aside.
    3. In a large skillet, brown beef with diced onion and garlic.
    4. Stir in bell pepper, carrots, barley, rice and broth. Simmer, covered, for 10 to 15 minutes.
    5. Stir in 1/2 cup cheese.
    6. Fill each bell pepper with beef mixture. Top each with remaining cheese and bake for 25 minutes.

    Nutrition facts


    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 75mg
    • Sodium: 270mg
    • Total Carbohydrates: 23g
    • Protein: 31g

    Daily Values

    Vitamin A 140%
    Vitamin C 370%
    Iron 20%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Health 2010, Hy-Vee weekly ad from the week of March 6, 2013.