Ingredients
Scale
- 4 large bell peppers
- 1 cup long-grain rice
- 1 lb ground meat (beef or turkey) or lentils
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- cumin
- paprika
- Italian herbs
- shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and remove seeds.
- In a skillet over medium heat, add olive oil and sauté chopped onion and minced garlic until translucent (3-4 minutes).
- Stir in cooked rice, ground meat (or lentils), diced tomatoes, and spices; simmer for 5 minutes.
- Fill each bell pepper with the mixture, packing them tightly but avoiding overflow.
- Place stuffed peppers upright in a baking dish; cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until tops are slightly browned.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg