Description
A delicious recipe for stuffed bell peppers filled with ground meat, rice, and cheese, perfect for elevating your dinner.
Ingredients
Scale
- 2 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 pound ground beef or turkey
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
- In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until softened, about 3-4 minutes.
- Add the ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well and cook for an additional 2-3 minutes until heated through.
- Remove the skillet from heat and stir in half of the shredded cheese.
- Spoon the filling into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
- Let the peppers cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a vegetarian option, substitute the ground meat with black beans or lentils and add chopped vegetables like zucchini or mushrooms to the filling.
- Experiment with different spices, such as cumin or chili powder, for a Southwestern twist. Add corn or jalapeños for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg