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Stuffed Bell Peppers

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Stuffed Bell Peppers are a hearty and flavorful meal featuring tender bell peppers filled with a savory mix of rice, ground meat (or vegetarian protein), spices, and melted cheese, making them a comforting and customizable dish.

Ingredients

4 large bell peppers (any color)

1 lb ground beef, turkey, or chicken (or a vegetarian option like lentils or quinoa)

1/2 cup cooked rice (white, brown, or cauliflower rice)

1 can (14.5 oz) diced tomatoes, drained

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1 tablespoon olive oil (for cooking)

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sauté for 2-3 minutes until soft and fragrant. Add the ground meat (or vegetarian protein) and cook, breaking it up, until browned and cooked through.
  3. Add the cooked rice, diced tomatoes, oregano, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes to meld the flavors.
  4. Spoon the filling into the hollowed-out bell peppers, pressing gently to pack it in.
  5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
  6. Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  7. Allow the peppers to rest for a few minutes before serving. Garnish with fresh herbs like parsley or cilantro, if desired.

Notes

For a vegetarian version, substitute the meat with cooked quinoa, lentils, or beans for a protein-packed filling.

For a low-carb version, use cauliflower rice instead of regular rice.

Try different types of cheese, such as Monterey Jack, pepper jack, or dairy-free cheese for variety.

Feel free to add extra vegetables like mushrooms, zucchini, or spinach to the filling for added nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Nutrition

Find it online: https://yumntasty.com/stuffed-bell-peppers/