Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 pound ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can diced tomatoes (14 oz)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly salt the insides and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent. Add the ground beef or turkey, cook until browned and fully cooked. Mix in the cooked rice or quinoa, diced tomatoes, Italian seasoning, salt, and pepper. Stir well and cook for another 5 minutes.
- Fill each bell pepper cavity with the meat and rice mixture, pressing down gently.
- Place the stuffed peppers upright in a baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle shredded cheese on top, and bake for an additional 10 minutes until the cheese melts and turns golden.
Notes
- Feel free to substitute ground turkey or chicken for beef for a leaner option.
- To make it vegetarian, replace meat with beans, lentils, or sautéed vegetables.
- For a spicy kick, add chopped jalapeños or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg