Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 can diced tomatoes (14.5 oz)
- 2 tbsp tomato paste or sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add ground meat, cook until browned. Stir in diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
- In a large bowl, combine cooked rice and meat mixture. Adjust seasoning if needed. Stuff each pepper with the mixture and press gently. Top with shredded cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Notes
- Use colorful bell peppers for vibrant presentation.
- For vegetarian options, substitute meat with black beans, lentils, or sautéed vegetables.
- Add smoked paprika or chipotle chili powder for a smoky flavor.
- Bake peppers until tender, or parboil before stuffing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Flexible (can be vegetarian)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
