Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil. Place them in a baking dish and set aside.
- Heat a skillet over medium heat and add a tablespoon of olive oil. Sauté diced onion and garlic until fragrant and translucent. Add ground beef or turkey, cooking until browned. Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Let simmer for 5-7 minutes.
- Mix the cooked rice or quinoa into the meat mixture. Adjust seasoning if needed. Spoon the filling into each bell pepper, filling generously. Top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly. For a crispy top, broil for an additional 2-3 minutes.
Notes
- You can prepare the peppers and filling ahead of time and refrigerate until ready to bake.
- Try using vegetarian substitutes like black beans or lentils for a meat-free version.
- For extra flavor, add chopped fresh herbs or a splash of hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired, American
- Diet: Flexible, can be adapted to low-carb or vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg