Description
A flavorful and colorful stuffed pepper recipe that brings comfort and nostalgia to any meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef or plant-based substitute (turkey, chicken, or tofu)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar, mozzarella, or dairy-free)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until soft.
- Add ground beef or substitute and cook until browned. Drain excess fat.
- Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Mix well.
- Remove from heat and stir in ¾ cup cheese until melted.
- Spoon the filling into each prepared bell pepper and place upright in a baking dish.
- Cover with foil and bake for 25 minutes. Uncover, sprinkle remaining cheese, and bake for an additional 10-15 minutes.
- Garnish with chopped parsley before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days. These can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg