Ingredients
Scale
- 4 large bell peppers (red, green, yellow, or orange)
- 1 lb (450g) ground beef or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Add ground meat and cook until browned. Stir in taco seasoning, diced tomatoes, cooked rice, salt, and pepper. Cook for another 2-3 minutes.
- Stuff the bell peppers with the meat mixture and place in a baking dish.
- Sprinkle shredded cheese on top of each stuffed pepper.
- Bake in the preheated oven for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- This dish pairs well with a side salad or Mexican rice.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-free, kid-friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg