Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar or Mexican cheese blend
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cook until translucent.
- Add ground beef, chili powder, cumin, salt, and pepper. Cook until browned.
- Mix cooked rice into the skillet with the meat mixture. Remove from heat.
- Stuff the peppers with the meat and rice mixture, top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute ground turkey or chicken for beef.
- Adjust spice levels to taste.
- Leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg