Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 2 cups cooked rice (white, brown, or quinoa)
- 1 lb ground meat (beef, turkey, or lentils)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup shredded cheese (mozzarella or cheddar) – Optional
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and cook for one minute.
- Stir in cooked rice and ground meat/lentils. Cook for five minutes until well combined.
- Add diced tomatoes and Italian seasoning; heat through for three minutes.
- Stuff each pepper generously with the filling and place them upright in a baking dish.
- Cover with aluminum foil and bake for 30 minutes. Remove foil to melt cheese during the last five minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg