Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice (jasmine preferred)
- 1 lb ground meat (beef or turkey)
- 1 onion (diced)
- 2–3 cloves garlic (minced)
- 1 can diced tomatoes
- 1 cup shredded cheese (mozzarella or cheddar)
- Spices: cumin, paprika, salt, and pepper
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off each bell pepper and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Add ground meat and garlic; cook until browned.
- Stir in cooked rice, diced tomatoes, and spices. Mix well and taste for seasoning.
- Stuff each pepper generously with the filling. Place peppers upright in a baking dish with water halfway up the sides.
- Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for an additional 10-15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg