Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground meat (beef, turkey, or chicken)
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs (parsley, cilantro) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut tops off bell peppers, remove seeds and membranes. Lightly brush outside with olive oil and place in baking dish.
- In a skillet, heat 2 tbsp olive oil over medium heat. Sauté diced onion and garlic until translucent. Add ground meat and cook until browned.
- Mix in diced tomatoes, cooked rice, paprika, salt, and pepper. Let simmer for 5 minutes to blend flavors.
- Spoon the mixture into each pepper, pressing down slightly. Top with shredded cheese.
- Place stuffed peppers upright in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
Notes
- Feel free to customize the filling with ingredients like black beans, corn, or sautéed spinach.
- Make ahead and store in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave for 1-2 minutes or bake at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg