Stuffed Bell Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1/2 cup uncooked rice
• 1 can (15 oz) diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef and onion over medium heat until beef is browned; drain if necessary.
3. 3 Stir in rice, diced tomatoes, garlic, oregano, chili powder, salt, and pepper. Cook for 2-3 minutes.
4. 4 Stuff the mixture into the prepared bell peppers.
5. 5 Place stuffed peppers in a baking dish and cover with foil.
6. 6 Bake for 30 minutes, then uncover, sprinkle with cheese if using, and bake for another 15 minutes until peppers are tender.
7. 7 Remove from oven and let stand for 5 minutes before serving.

Nutrition

Tips

• For a vegetarian option, substitute ground beef with cooked quinoa or black beans.
• Use any variety of bell peppers for color and flavor variation.
• Ensure the internal temperature reaches 165°F for food safety.
• Add a dollop of sour cream or a sprinkle of fresh herbs before serving for extra flair.
• Prepare ahead by assembling and refrigerating the peppers before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad.
• Add a dollop of Greek yogurt for a creamy touch.
• Accompany with a light tomato soup.

FAQ