Stuffed Peppers
Halve your peppers for easier stuffing and more space for cheese!
Ingredients
- 6 bell peppers (the more colors the better!)
- 1 cup rice cooked (1/3 cup uncooked)
- 1 onion
- 1 pound ground beef
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 14 oz can of diced tomatoes (or 2 cups fresh diced)
- 8 oz tomato sauce
- 1 cup colby jack cheese shredded
Instructions
- Cook rice according to package instructions. You should have 1 cup of cooked rice in the end.
- Preheat oven to 375 degrees. Prepare 2 large glass baking dishes with nonstick cooking spray.
- Add water to a large pot and bring to a boil.
- Cut the tops off the peppers and wash and clean out the insides. Cut each pepper in half, lengthwise.
- Add the peppers to the boiling water and cook for 5 minutes. Carefully remove the peppers from the water and set them into the glass baking dishes.
- In a large skillet over medium-high heat, add the onion and ground beef. Break apart the beef and cook until no longer pink, about 8 minutes. Drain excess grease.
- Add diced tomatoes, garlic powder, Italian seasoning, cumin, salt, and black pepper to the ground beef mixture. Cook until tomatoes start to break down and soften, about 5 minutes.
- Turn off the heat and add in the rice and tomato sauce, mixing until everything is fully incorporated.
- Fill each pepper with the ground beef filling and top with cheese.
- Bake for 20-25 minutes. Enjoy!
Notes
Feel free to replace the ground beef with ground turkey for a lower-fat dish.