Ingredients
Scale
- 4 large bell peppers (red, green, or yellow)
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa or diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes.
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Mix cooked beef with rice, salsa, chili powder, cumin, salt, and pepper.
- Stuff the peppers with the beef mixture, then top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes or until peppers are tender and cheese is bubbly.
- Garnish with chopped cilantro or green onions before serving.
Notes
- You can substitute ground chicken or turkey for beef.
- Add diced jalapeños for extra spice.
- Serve with sour cream or guacamole for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg