Description
Delicious stuffed peppers filled with spiced beef or turkey, rice, tomatoes, and gooey cheese, making it a hearty and flavorful weeknight dinner.
Ingredients
Scale
- 4 large bell peppers
- 1 tablespoon oil
- 1 medium diced onion
- 2 cloves minced garlic
- 1 lb (450 g) ground beef or turkey
- 2 tablespoons taco seasoning
- 1 cup cooked rice or 1 can black beans (drained)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1/4 cup tomato sauce
- 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Instructions
- Preheat oven to 375°F (190°C).
- Halve and core the bell peppers, placing them cut-side up in a baking dish.
- Sauté the onion and garlic in oil until softened.
- Add the ground beef or turkey and brown it, breaking it up with a spatula.
- Stir in taco seasoning, cooked rice or black beans, diced tomatoes, and tomato sauce. Simmer for 3–4 minutes.
- Spoon the filling into the pepper halves and top with shredded cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 5–10 minutes until the peppers are tender and the cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
For firmer peppers, par-roast them before stuffing. Serve with fresh toppings like cilantro and lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg