Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half, remove seeds, and place in a baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent.
- Add ground beef, cook until browned. Stir in diced tomatoes, salt, and pepper. Cook for 5 minutes.
- Mix cooked rice into the beef mixture.
- Stuff each pepper with the beef and rice mixture, top with shredded cheese.
- Bake for 25-30 minutes until cheese is bubbly and peppers are tender.
- Garnish with fresh parsley before serving.
Notes
- Use bell peppers of any color for visual appeal.
- Can be prepared ahead and refrigerated before baking.
- Replace beef with ground turkey or plant-based meat for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg