Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1/2 pound ground beef, turkey, or plant-based protein
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and set aside.
- In a large bowl, combine cooked rice, ground meat, diced onion, minced garlic, diced tomatoes, and spices. Mix well. Add half of the shredded cheese into the mixture.
- Stuff each bell pepper generously with the rice mixture, pressing it down gently. Place the stuffed peppers upright in a baking dish. Top with remaining cheese.
- Bake for 30-35 minutes until peppers are tender and cheese is bubbly and browned. Garnish with parsley before serving if desired.
Notes
- Use colorful peppers for an eye-catching presentation.
- Vegetarian option: substitute meat with black beans or quinoa.
- Combine different cheeses for enhanced flavor and meltiness.
- For healthier options, use cauliflower rice or less cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
- Diet: Optional: Vegetarian, Gluten-Free (if using gluten-free rice), High-Protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg