Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off the bell peppers, remove seeds and membranes. Brush with olive oil and place in a baking dish.
- Heat olive oil in a large skillet over medium heat. Cook diced onion and garlic until translucent. Add ground meat and cook until browned. Mix in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for a few minutes. Stir in half of the shredded cheese.
- Stuff each bell pepper with the meat and rice mixture. Top with remaining cheese. Bake for 25-30 minutes until peppers are tender and cheese is bubbly and browned.
Notes
- If desired, pre-cooking the peppers slightly can help make them tender.
- For extra flavor, garnish with chopped parsley or drizzle with balsamic glaze.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge.
- To freeze, let cool completely and store in freezer-safe containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free rice/quinoa)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 calories Kcal
- Sugar: 8 grams
- Sodium: 650 mg
- Fat: 18 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 75 mg