Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 pound ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C). Cut off the tops of the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until fragrant. Add ground meat and cook until browned. Stir in diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- Spoon the filling into each bell pepper, pressing down gently. Top with shredded cheese.
- Place the stuffed peppers upright in the baking dish. Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and golden.
Notes
- Can be made ahead of time; assemble and refrigerate overnight, then bake when ready.
- Substitute ground chicken or plant-based proteins as desired.
- For extra flavor, top with sour cream or hot sauce before serving.
- 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 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg