Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice
- 1/2 pound ground meat or plant-based protein
- 1 cup diced tomatoes
- 1/2 cup chopped onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add ground meat and cook until browned.
- Mix cooked rice, diced tomatoes, garlic powder, salt, and pepper into the skillet. Simmer for 5 minutes.
- Stuff each pepper with the rice mixture, place in a baking dish, and top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with parsley before serving. Enjoy hot!
Notes
- You can substitute ground meat with lentils or mushrooms for a vegetarian version.
- Use different cheese varieties for varied flavor profiles.
- Prepare the filling ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg