Description
A vibrant dish of bell peppers filled with a savory mixture of meat, rice, and cheese, providing a feast for the senses.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground turkey or beef
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- ¼ cup fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ground turkey or beef, cooking until browned.
- Once cooked, mix in the drained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Cook for another 5 minutes.
- Remove from heat and stir in half of the shredded cheese into the meat mixture.
- Spoon the filling into each hollowed pepper, pressing down gently.
- Place the stuffed peppers upright in a baking dish and add a splash of water or broth.
- Cover with foil and bake for about 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly.
- Let them cool for a few minutes before garnishing with chopped parsley or basil.
Notes
Use ground turkey, chicken, or beans for a leaner option. Substitute rice with quinoa or cauliflower rice for healthier variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg