Description
Hearty and colorful stuffed peppers filled with ground beef, rice, and cheese, perfect for family dinners.
Ingredients
Scale
- 4 large bell peppers (red, green, or yellow)
- 1 pound ground beef (or substitute with chicken or turkey)
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb twist)
- 1 can diced tomatoes (14.5 oz, undrained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (mozzarella, cheddar, or a blend)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Chop the tops off the bell peppers and remove the seeds.
- Add olive oil to a skillet and sauté the chopped onion until translucent, about 5 minutes.
- Incorporate the minced garlic and cook for an additional minute.
- Add the ground beef (or substitute) to the skillet and season with salt, pepper, and Italian seasoning.
- Stir in the cooked rice and canned tomatoes, mixing until well combined.
- Remove from heat and stir in half of the shredded cheese.
- Spoon the filling into each pepper, sprinkle the remaining cheese on top.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes.
Notes
For vegetarian, use lentils or chickpeas. For low-carb, replace rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg