Description
A quick and delicious take on classic stuffed peppers, combining savory meat, tangy tomatoes, and aromatic spices for a hearty weeknight meal.
Ingredients
Scale
- 4 large bell peppers (any color you prefer)
- 1 lb ground beef (substitute with turkey or chicken)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 can (14.5 oz) diced tomatoes (drained or undrained)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella; dairy-free alternative optional)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half vertically, remove seeds, and place cut-side up in a baking dish.
- Brown the ground beef in a large skillet over medium heat, stirring occasionally. Drain excess fat if needed.
- Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Mix in the cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Let it simmer for 5 minutes.
- Scoop the beef and rice mixture into each halved pepper, packing it in well.
- Cover with aluminum foil and bake for about 25 minutes.
- Remove the foil and sprinkle shredded cheese on top. Return to the oven for another 5-10 minutes until the cheese is melted.
- Let the peppers sit for a few minutes before serving, garnishing with fresh parsley or basil if desired.
Notes
For vegetarians, substitute ground meat with plant-based options or extra veggies. Quinoa, farro, or beans can enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg