Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese
- 1 can diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
- Add ground beef, cook until browned. Stir in diced tomatoes, salt, and pepper.
- Mix cooked rice into the beef mixture. Remove from heat.
- Stuff each pepper half with the beef and rice mixture.
- Place filled peppers in a baking dish, top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with fresh parsley before serving.
Notes
- You can customize with different cheeses or add vegetables like corn or mushrooms.
- For extra flavor, sprinkle with chili powder or paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg