Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef, turkey, or plant-based protein
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent. Add your choice of ground meat or plant-based protein, cooking until browned. Stir in cooked rice or quinoa, diced tomatoes, oregano, paprika, salt, and pepper. Let everything simmer for about 5 minutes to meld the flavors.
- Fill each bell pepper with the prepared mixture, pressing down gently. Place the stuffed peppers in a baking dish. Cover with foil to keep them moist.
- Bake the peppers for 30-35 minutes. Remove the foil, sprinkle shredded cheese on top, and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Notes
- Use colorful bell peppers for a vibrant presentation.
- Pre-cook rice or quinoa to minimize baking time.
- Feel free to add spicy elements like cayenne or hot sauce for a kick.
- Garnish with chopped fresh herbs such as cilantro or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Flexible / Can be adapted for gluten-free, low-carb, vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg