These Beef and Kale Stuffed Peppers are full of fiber, flavor and lean protein that are fancy enough for company but worth making just for yourself!
I haven’t made stuffed peppers in years. And honestly it’s because I always think they are too time consuming. Well let me tell you, it’s not any more time consuming than chopping raw vegetables and cooking a 30 minute meal. And as usual I made this recipe in steps. If you’re curious, this is how I make many recipes…in several steps.
Of course, I didn’t include this extra time in the actual prep and cook time in the recipe card below (if I did you’d never make any of my recipes because they typically take at least 2 hours from start to finish!). Since I’m almost always cooking like this I thought it would be fun to take a look at what it involves (I also didn’t add the time it takes to photograph/stage the food).
Recipe Making Day
10:15 am: get home from gym with E, place all ingredients needed for recipe on counter; wash vegetables, rinse and drain beans
10:40 am: pick up Kee from preschool
11:05 am: cut and core peppers, chop onions
11:30 am: Prep lunch for kids, begin cooking recipe in skillet, soften peppers in oven
12:30 am: E takes a nap, stuff peppers and bake!
Of course, since I’m working from home I have the option to spread out my cooking throughout the day. If you’re working outside the home, I would suggest prepping as much as you can on the weekends (at least meal planning and chopping vegetables) to save you time during the week.
You could even turn this recipe into a one-skillet meal and instead of stuffing the peppers just chop up the peppers and add them to the skillet at the same time as the onions. The skillet meal could be served with tortilla chips or wrapped in whole wheat tortillas.
Dietitian’s Dish
March is National Nutrition Month, a campaign organized by registered dietitians reminding everyone to get back to the basics of eating healthy and staying physically fit. This year’s theme is “Savor the Flavor of Eating Right” designed to remind us to savor the unique flavors found in your own culture or cuisine while still enjoying them in a healthy way. Beef is one type of protein that is so versatile it can be added to practically any type of seasoning and the outcome is still delicious. Personally I love trying new flavors regularly because it not only exposes my children to various flavors, but it also keeps me from getting bored with the same old recipes!
Serves 6
Peppers stuffed with lean beef, kale and beans make this meal not only nutritious but also very satisfying!
25Prep Time
20Cook Time
45Total Time
Save Recipe
Ingredients
- 6 bell peppers, tops removed and cored
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon basil
- 1 teaspoon cumin
- 1 tablespoon chili powder
- salt and pepper to taste
- 1 (15.5 ounce) can great northern beans, drained and rinsed
- 4 cups kale, chopped
- 1/2 cup 2% sharp cheddar cheese
- Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Place peppers open side up in a casserole dish and cook for 20 minutes or until soft (can boil peppers until soft as an alternative)
- In a large skillet, add olive oil and minced garlic over medium-high heat.
- Add onions and beef and cook until onions are tender and beef is browned.
- Add diced tomatoes, tomato sauce, water, seasonings, beans and kale.
- Bring to a boil and then reduce to a simmer. Cook until kale is tender (about 10 minutes).
- Stir in cheddar cheese.
- Add mixture to peppers and bake for 20 minutes.
- Sprinkle with Parmesan cheese before serving.
Nutrition
Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.
Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own. This post contains affiliate links which means I receive compensation if you make a purchase using links on this site at no extra cost to you. This helps Chocolate Slopes continue to provide you with healthy recipes, nutrition tips and more. Thank you for your support!
This Beef & Kale Stuffed Peppers post first appeared on Chocolate Slopes.
© 2016 Kristy Hegner Disclosure and Privacy Policy