Ingredients
Scale
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off bell peppers and remove seeds.
- Heat olive oil in a skillet over medium heat.
- Cook onions and garlic until translucent.
- Add ground beef, cook until browned. Season with salt and pepper.
- Mix in cooked rice and diced tomatoes.
- Stuff peppers with the beef mixture.
- Place peppers in a baking dish, top with shredded cheese.
- Bake for 25-30 minutes until cheese is bubbly and peppers are tender.
- Garnish with parsley and serve hot.
Notes
- You can add sautéed mushrooms or other vegetables to the filling for extra flavor.
- Use a mix of cheeses for a richer topping.
- Make ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake, Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
