Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground meat (beef, turkey, or plant-based alternative)
- 1 cup cooked rice or quinoa
- 1 can (14.5 oz) diced tomatoes (low-sodium)
- 1 cup shredded cheese (mozzarella or cheddar)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds. Place them upright in a lightly greased baking dish.
- In a skillet over medium heat, brown your ground meat until fully cooked; drain excess fat if necessary.
- Stir in cooked rice or quinoa and diced tomatoes along with desired seasonings.
- Generously fill each pepper with the mixture and top with shredded cheese if desired.
- Cover loosely with aluminum foil and bake for about 25 minutes; remove foil and bake an additional 10-15 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg