Ingredients
Scale
- 4 large bell peppers (any color you prefer)
- 1 pound ground beef (or turkey, chicken, or a plant-based alternative)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar, optional)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers by washing, slicing tops off, and removing seeds.
- In a skillet, heat olive oil, sauté onion and garlic, then add and brown the ground meat.
- Mix in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for a few minutes.
- Stuff the pepper mixture into the prepared bell peppers, optionally adding cheese on top.
- Place peppers in a baking dish, add water, cover with foil, and bake for 25 minutes.
- Remove foil, add more cheese, and bake uncovered for an additional 10-15 minutes.
- Garnish with parsley or basil and serve warm.
Notes
- Feel free to customize the filling with your favorite ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: stuffed peppers, bell peppers, main course, easy recipe