Description
Savory stuffed peppers packed with ground beef, rice, and veggies, perfect for customizable family dinners.
Ingredients
Scale
- 4 whole Bell Peppers (Choose various colors for a stunning presentation.)
- 1 tablespoon Extra-Virgin Olive Oil (For coating and sautéing.)
- 1 cup Yellow Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 1 pound Ground Beef (Can be substituted with ground turkey.)
- 1 can Fire-Roasted Diced Tomatoes (Can be substituted with any canned tomato.)
- 1 cup Cooked Rice (Quinoa works as a healthy alternative.)
- 2 cups Baby Spinach (Can be replaced with kale.)
- 2 teaspoons Italian Seasoning (Or use dried herbs like basil.)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 cup Monterey Jack or Cheddar Cheese (For topping.)
- 2 tablespoons Chopped Parsley (For garnish.)
Instructions
- Preheat your oven to 350°F (175°C) and gather your bell peppers.
- Slice each bell pepper in half lengthwise, remove seeds and membranes. Coat with olive oil and roast cut-side down for about 15 minutes.
- In a skillet, heat a tablespoon of olive oil and sauté the diced onion and minced garlic for about 2 minutes until translucent.
- Add ground beef to the skillet and cook for about 5-7 minutes until browned. Drain excess fat.
- Stir in tomatoes, rice, and spinach; add seasoning and sauté until spinach wilts.
- Stuff the pre-roasted peppers with the beef mixture and top with cheese.
- Bake for an additional 15-20 minutes until the peppers are tender and cheese is bubbly.
- Garnish with parsley and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg