Description
Delicious and colorful stuffed bell peppers filled with a savory mixture of rice, ground meat, and spices. A comforting and satisfying dish perfect for any meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
- In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary.
- Add the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Mix well and cook for another 5 minutes until heated through.
- Spoon the mixture into each bell pepper, packing it tightly. Top with shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley or cilantro if desired. Serve warm.
Notes
- You can customize the filling by adding other ingredients like diced onions, garlic, or different spices.
- For a vegetarian option, substitute the meat with additional beans or lentils.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 20
- Cholesterol: 50
Keywords: stuffed bell peppers, easy stuffed peppers recipe, healthy stuffed peppers, ground beef stuffed peppers, vegetarian stuffed peppers, baked stuffed peppers