Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 4 large bell peppers (any color)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, add olive oil. Sauté diced onions and minced garlic until fragrant (about 3-4 minutes).
- Increase heat and add ground beef; cook until browned (5-7 minutes). Drain excess fat.
- Stir in rice, diced tomatoes, salt, and pepper. Allow to simmer for about 10 minutes.
- Stuff each pepper generously with the meat mixture.
- Place stuffed peppers upright in a baking dish, cover with foil, and bake for 30 minutes.
- Remove foil, top with cheese, and bake uncovered for another 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg