Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 lb ground beef (or turkey/chicken)
- 1 cup cooked rice (or quinoa)
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (optional)
- 1 tsp garlic powder
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cut the tops off the bell peppers and remove seeds; place them upright in the baking dish.
- In a skillet over medium heat, brown the ground meat until fully cooked; drain excess fat.
- Stir in cooked rice, diced tomatoes (with juice), garlic powder, Italian herbs, salt, and pepper until well combined.
- Spoon filling into each bell pepper generously and top with cheese if desired.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 10-15 minutes until peppers are tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg