Ingredients
Scale
- 4 large bell peppers
- 1 lb lean ground beef
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt, pepper, cumin, and paprika to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté onion and garlic until translucent (3-4 minutes).
- Add ground beef; cook until browned (6-8 minutes). Drain excess fat.
- Stir in cooked rice, diced tomatoes, and seasonings until well combined.
- Fill each pepper generously with the mixture and top with shredded cheese.
- Place in a baking dish and cover loosely with foil. Bake for 25 minutes until heated through.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg