Description
A delightful recipe for colorful stuffed peppers filled with a savory mixture, perfect for any meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground beef or turkey until browned.
- Add the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Mix well.
- Stuff each bell pepper with the mixture and place them upright in a baking dish.
- Top each stuffed pepper with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to customize the filling with your favorite ingredients.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a vegetarian option, substitute the meat with additional beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg