Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb lean ground beef
- 2 cups cooked rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (optional)
- Spices: cumin, paprika, salt, pepper
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds.
- In a skillet over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook for an additional minute.
- Stir in ground beef; cook until browned (7-10 minutes). Drain excess fat.
- Mix in cooked rice, diced tomatoes, and spices until well combined.
- Stuff each pepper generously with the filling and place them upright in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil during the last 10 minutes if using cheese to melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg