Description
Delicious and versatile stuffed bell peppers filled with a hearty mixture, perfect for any diet.
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground beef (or sausage, turkey, chicken, or vegetarian substitute)
- 1 cup cooked brown rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Shredded cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and scooping out the seeds and membranes.
- In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned.
- Drain off any excess fat.
- Mix in the cooked brown rice, diced tomatoes, Italian seasoning, and a pinch of salt and pepper.
- Stuff the prepared bell peppers with the meat and rice mixture.
- Place the stuffed peppers upright in a baking dish and pour a little water into the bottom.
- Cover the baking dish tightly with aluminum foil and bake for 25-30 minutes.
- Remove the foil and sprinkle shredded cheese on top (if using). Return to the oven for an additional 10 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Consider adding veggies like zucchini or mushrooms for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, healthy dinner, meal prep, vegetarian option