Description
Heartwarming stuffed peppers filled with lean meat, rice, and topped with cheese, perfect for family gatherings.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound lean ground beef or turkey
- 1 cup cooked rice
- 1 can (15 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds, and set aside.
- In a skillet over medium heat, sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant.
- Stir in the ground meat of choice, cooking until browned. Add the cooked rice, diced tomatoes (with juice), oregano, salt, and pepper. Stir until fully combined.
- Spoon the meat mixture generously into each bell pepper, packing it down slightly.
- Place the stuffed peppers upright in a baking dish. Pour a small amount of water at the bottom and bake for 25 minutes.
- Remove the dish from the oven, sprinkle the shredded cheese on top, and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Let them cool for a minute before serving and garnish with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Unbaked peppers can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- 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
Keywords: stuffed peppers, comfort food, family meal, healthy recipe