Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef, turkey, or plant-based protein
- 1 cup cooked rice or quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes or tomato sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions
- Start by cutting the tops off the bell peppers and removing the seeds and membranes. Rinse under cold water and set aside. For even cooking, blanch them in boiling water for 5 minutes, then drain.
- In a skillet over medium heat, sauté diced onions and minced garlic until fragrant—about 2-3 minutes. Add ground meat and cook until browned. Mix in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 3-4 minutes until heated through. Stir in half of the shredded cheese if desired.
- Gently stuff each prepared pepper with the filling, pressing down slightly. Place upright in a baking dish and top with remaining shredded cheese.
- Preheat oven to 375°F (190°C). Cover with foil and bake for 30-35 minutes until peppers are tender. Remove foil in the last 5 minutes to melt and brown the cheese.
Notes
- You can add vegetables like corn, mushrooms, or spinach for extra flavor and nutrition.
- For a low-carb option, replace rice with cauliflower rice or omit it entirely.
- Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American, Italian
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg