Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup halal mozzarella cheese, shredded
- 1 cup lean ground beef or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a baking dish with cooking spray.
- Wash the bell peppers, cut off the tops, and remove seeds.
- In a skillet over medium heat, sauté onions until translucent. Add garlic and cook until fragrant.
- Add ground meat to the skillet; season with cumin, paprika, salt, and pepper. Cook until browned.
- Remove from heat and stir in shredded cheese until melted. Fill each pepper with this mixture.
- Place filled peppers upright in the baking dish. Cover with foil and bake for 25 minutes. Uncover for the last 5 minutes to brown the tops.
- Serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg