Description

Stuffed bell peppers with rice and herbs are a delightful and colorful dish, perfect for any meal. These vibrant peppers are filled with a savory blend of rice, ground meat, and aromatic herbs, creating a hearty yet wholesome experience. Easy to make and customizable based on your pantry, this recipe guarantees satisfaction for even the pickiest eaters. Whether hosting friends or enjoying a cozy night in, these stuffed peppers are sure to impress with their explosion of flavor.

Ingredients

Scale

4 large bell peppers (red, yellow, or orange)
1 cup cooked long-grain white or brown rice
1 pound lean ground beef or turkey
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, heat olive oil and sauté the chopped onion until translucent. Add garlic and cook until fragrant.
Stir in ground meat and cook until browned. Add cooked rice, diced tomatoes, herbs, salt, and pepper; mix well.
Slice the tops off the bell peppers and remove seeds carefully.
Stuff each pepper generously with the filling mixture and place them upright in a baking dish.
Cover with foil and bake for about 30 minutes until tender but firm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper (approximately 250g)
Calories: 320
Sugar: 5g
Sodium: 680mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg

Keywords: Customize the filling by adding vegetables or different grains like quinoa or couscous. Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.