Ingredients
Scale
- 4 large bell peppers (red or yellow)
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (Cheddar or Mozzarella)
- cumin
- paprika
- salt
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant. Incorporate the ground beef and brown thoroughly.
- Stir in cooked rice, diced tomatoes, cumin, paprika, salt, and half of the cheese. Simmer until heated through.
- Fill each pepper generously with the meat mixture and top with remaining cheese.
- Place stuffed peppers upright in a baking dish with a splash of water to keep them moist. Cover with foil and bake for 30-35 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg