Ingredients
Scale
- 4 large bell peppers (any color, fresh and firm)
- 1 pound (450g) ground turkey or beef
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Start by washing the bell peppers thoroughly. Slice off the tops and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 2-3 minutes. Add the ground turkey or beef, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Mix in the cooked rice or quinoa, diced tomatoes, oregano, paprika, salt, and pepper. Let it simmer for a few minutes until the flavors meld.
- Fill each bell pepper generously with the prepared meat and rice mixture. Top with shredded cheese for a melty, flavorful finish.
- Preheat your oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil in the last 5 minutes to allow the cheese to melt and turn golden.
- Let the stuffed bell peppers cool slightly before serving. Garnish with fresh parsley or cilantro if desired.
Notes
- Use colorful bell peppers for a more appealing presentation.
- Customize fillings with vegetables like zucchini or mushrooms for added nutrition.
- If you prefer a vegetarian version, substitute the meat with beans or lentils.
- Ensure peppers are not overstuffed to prevent overflowing during baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg