Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 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 (14.5 oz)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Brush the outside with olive oil.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion and garlic until fragrant. Add ground beef or turkey and cook until browned. Drain excess fat if needed.
- Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Simmer for 5 minutes. Remove from heat and mix in half of the shredded cheese.
- Spoon the filling into each bell pepper, pressing gently. Top each with remaining shredded cheese.
- Arrange stuffed peppers in a baking dish. Cover with foil and bake for 30-35 minutes. Remove foil in the last 5 minutes for golden cheese.
Notes
- You can prepare these stuffed peppers ahead of time and refrigerate until baking.
- Replace ground meat with cooked lentils or beans for a vegetarian version.
- Use different cheeses like feta or Monterey Jack for variation.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Adaptable/Customize
Nutrition
- Serving Size: 1 stuffed pepper (1/4 of recipe)
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg