Description
A delightful dish that combines the sweetness of bell peppers with a savory filling of meat, rice, and spices.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb (450 g) ground beef
- 1 cup (200 g) cooked rice (white or brown)
- 1 can (14.5 oz or 400 g) diced tomatoes, drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (100 g) shredded cheese (cheddar or mozzarella)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Wash the bell peppers under cool water and cut the tops off each pepper, removing seeds and membranes.
- In a large skillet, heat olive oil over medium heat, add onion and garlic, and sauté until translucent.
- Add ground beef to the skillet, breaking it apart as it cooks, and brown for 5-7 minutes.
- Stir in cooked rice, diced tomatoes, oregano, paprika, salt, and black pepper, and cook for another 2-3 minutes.
- Stuff each bell pepper with the beef and rice mixture, packing it down gently.
- Preheat the oven to 375°F (190°C), cover the baking dish with aluminum foil, and bake for 25 minutes.
- Remove the foil, sprinkle cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes, garnish with fresh parsley, and serve warm.
Notes
- Choose large, firm bell peppers for best results.
- Feel free to customize the filling with optional ingredients like beans or different spices.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: stuffed bell peppers, homemade, recipe, healthy meal