Description
Deliciously stuffed mini bell peppers filled with seasoned ground beef, rice, and cheese for a comforting meal.
Ingredients
Scale
- 10 mini bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can diced tomatoes
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the mini bell peppers and remove the seeds. Discard the tops and seeds.
- In a skillet, heat a little oil over medium heat and add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Mix in the cooked rice, diced tomatoes, paprika, salt, and pepper until evenly combined.
- Stuff the mini bell peppers with the beef mixture until they are generously filled. Place them upright in a baking dish.
- Top the stuffed peppers with the shredded cheese, allowing it to melt beautifully during baking.
- Bake for 25-30 minutes or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
For added flavor, try seasoning the beef with spices like cumin or chili powder. These peppers also freeze well and can be enjoyed for up to 3 months!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg