Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice or quinoa
- 1 pound ground meat (beef, turkey, or chicken)
- 1 can (14 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, sauté onion and garlic until translucent. Add ground meat and cook until browned.
- Stir in cooked rice or quinoa and diced tomatoes. Season with chili powder, salt, and pepper.
- Fill each pepper with the mixture and place upright in a baking dish.
- Cover with foil and bake for 30 minutes; remove foil for the last 10 minutes to brown tops.
- Let cool briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg