Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers, then carefully cut off the tops and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright in a baking dish.
- In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until softened. Drain any excess fat, then stir in the tomato sauce, oregano, paprika, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
- Remove the skillet from heat and stir in the cooked rice until well combined. Taste and adjust seasoning if needed.
- Spoon the beef and rice mixture into the prepared peppers, packing lightly. Place them in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil, sprinkle with cheese, and bake for another 10 minutes until the cheese is bubbly and golden.
Notes
- Choose firm, evenly shaped peppers for even cooking.
- Parboil the peppers for 3-4 minutes before stuffing for a softer texture.
- Use leftover rice or instant rice to save time.
- For a vegetarian option, replace the beef with lentils or quinoa.
- Add diced jalapeños or red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg