Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add ground meat, cook until browned. Mix in diced tomatoes, cooked rice, salt, and pepper. Cook for 3-4 minutes.
- Stuff the peppers with the meat mixture, place in a baking dish.
- Top with shredded cheese and bake uncovered for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute ground chicken or plant-based meat for variety.
- Adjust seasoning to taste, add hot sauce for a spicy kick.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg