Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth (or vegetable broth for a lighter version)
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh cilantro (optional, for garnish)
Instructions
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground beef or turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
- Drain any excess grease from the skillet and transfer the cooked meat to a plate; set aside.
- In the same skillet, add more olive oil if needed, then add the diced onion and cook for 2-3 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice to the skillet and stir it into the onion and garlic mixture, toasting the rice for about 2 minutes.
- Stir in the diced tomatoes, beef broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a simmer, cover the skillet, and cook for 15-20 minutes or until the rice is tender and the liquid is mostly absorbed.
- Return the cooked ground meat to the skillet and mix it into the rice mixture.
- Nestle the halved bell peppers, cut side up, on top of the rice mixture.
- Spoon some of the rice and meat mixture into each pepper half, packing it gently.
- Cover the skillet and simmer on low heat for 10 minutes to soften the peppers.
- Sprinkle shredded cheese on top of the stuffed peppers, cover the skillet again, and let the cheese melt, about 2-3 minutes.
- Garnish with fresh cilantro, if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
