Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1 cup diced tomatoes
- 1 cup shredded cheddar or Mexican cheese
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, cook ground beef with chopped onion and garlic until browned. Drain excess fat.
- Add taco seasoning, diced tomatoes, cooked rice, salt, and pepper. Mix well and cook for 5 minutes.
- Stuff each pepper with the meat mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro or parsley before serving.
Notes
- Feel free to swap ground beef for turkey or plant-based alternatives.
- Adjust spice levels to taste by adding jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg