Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup shredded cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent.
- Add ground beef, cook until browned. Stir in diced tomatoes, salt, and pepper; simmer 5 minutes.
- Mix cooked rice into the beef mixture.
- Stuff bell peppers with the mixture and place in a baking dish.
- Top with shredded cheese and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with parsley before serving.
Notes
- You can add chopped vegetables like zucchini or mushrooms to the filling for variation.
- Use any cheese you prefer, such as cheddar, Monterey Jack, or mozzarella.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free, Dairy Optional
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg