Description
A delicious and hearty recipe for stuffed bell peppers filled with ground meat, rice, and beans, topped with cheese.
Ingredients
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large bell peppers (any color)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, cook the ground beef or turkey until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the cooked rice, black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
- While the filling is cooking, slice the tops off the bell peppers and remove the seeds and membranes.
- Place the hollowed peppers upright in a baking dish.
- Spoon the filling mixture evenly into each pepper, packing it down gently.
- Top each stuffed pepper with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.
Notes
- For added flavor, try mixing in some corn or diced onions into the filling.
- You can also substitute quinoa for rice for a healthier option.
- For a vegetarian version, use lentils or a meat substitute instead of ground meat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg