Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 cup cooked rice
- 1/2 pound ground beef or turkey
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat; cook onion and garlic until fragrant.
- Add ground meat, cook until browned, then season with paprika, salt, and pepper.
- Mix cooked rice with the meat mixture.
- Stuff each bell pepper half with the mixture and place in a baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Feel free to substitute ground turkey for beef for a leaner option.
- You can prepare the filling in advance and refrigerate until ready to bake.
- For extra flavor, add diced tomatoes or hot sauce to the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Animal-based
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg