Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground meat with onions and garlic until browned.
- Stir in rice, chili powder, cumin, salt, and pepper.
- Fill each bell pepper half with the meat mixture.
- Top with shredded cheese and place in a baking dish.
- Bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with cilantro before serving.
Notes
- You can substitute ground chicken or plant-based meat.
- Serve with salsa or sour cream for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg