Inspired by Mediterranean flavors, this comforting meal balances hearty protein with wholesome grains and vegetables, creating a satisfying dish that’s as nourishing as it is flavorful. For those needing a lower-fiber option, the filling can be served over a baked potato with a few simple ingredient swaps while maintaining the same rich, comforting taste.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This recipe provides a balanced combination of lean protein, complex carbohydrates, and healthy fats to help support energy needs and maintain muscle mass during treatment or recovery. The tomato-based sauce keeps the filling moist, making each bite easier to enjoy, while the aromatic Mediterranean spices deliver plenty of flavor without relying on excessive salt or heat. The vegetables contribute vitamins and antioxidants, and the flexible ingredient options allow the meal to be adapted for changing digestive needs, including a lower-fiber variation for those experiencing digestive discomfort. Its hearty yet approachable flavors make it a comforting meal that can be prepared ahead of time and enjoyed throughout the week.
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Spiced Beef Stuffed Peppers
Tender bell peppers are filled with a warmly spiced mixture of lean ground beef, wild rice, and colorful vegetables, then baked in a savory tomato and olive sauce until everything is perfectly tender.
Ingredients
- 4 bell peppers
- 1 tbsp olive oil
- 1 onion, small diced
- 2 carrots, peeled & diced
- 1 zucchini, small diced
- 2 cloves garlic, minced
- 1⁄2 pound lean ground beef (10% fat or less; can substitute with ground chicken)
- 1⁄2 cup wild rice (or quinoa)
- 1 tsp cumin
- 1⁄2 tsp cinnamon
- 1⁄2 tsp paprika
- 1 28 oz can crushed tomatos
- 1⁄2 cup broth (beef, chicken or vegetable)
- 1⁄4 cup chopped olives
- 1 tsp dry bouillon (beef, chicken or vegetable)
- salt & pepper to taste
- add chopped toasted almonds or pine nuts. (HIGH FAT OPTION)
- instead of peppers, use a baked potato. Omit the onion. Peel your zucchini and replace the wild rice with white rice. (LOW FIBER OPTION)
Directions
- Cook wild rice according to package instructions, set aside. Cut off tops of bell peppers and clean out pith and seeds. Heat oven to 375°F.
- Sauté carrot and onion until the onion is translucent, about 5 minutes. Add beef and brown.
- Stir in carrot, zucchini and garlic. Season with salt and pepper to taste.
- Stuff peppers with rice and vegetable mixture and place in an oven-safe baking dish with high sides.
- In a separate bowl, mix crushed tomatoes, broth, bouillon and olives. Add to baking dish with stuffed peppers.
- Bake at 375°F for 35-40 minutes.
Low Fiber Steps:
- Pierce potato and cook for about 8 minutes in the microwave flipping it once halfway through.
- Cut potato in half and mash inside a little, put low fiber filling with peeled zucchini and white rice over potato and top with tomatoes broth and olive mixture.
- Bake in oven at 375°F for about 15 minutes.
