Ingredients
Scale
- 4 large bell peppers (red, yellow, orange)
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off bell peppers and remove seeds and membranes.
- In a skillet, cook ground meat with onion and garlic until browned.
- Add diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Stir well.
- Stuff each pepper with the filling mixture and place in a baking dish.
- Top each with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground beef with turkey or plant-based proteins.
- For a vegetarian version, use diced vegetables or beans instead of meat.
- Adjust cheese quantity for extra cheesiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Dairy, Gluten optional
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg