Stuffed Peppers

cheesy, beef and Spanish rice filled peppers

Course Main Course

Cuisine American

Keyword stuffed peppers

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 317kcal

Get the Spanish rice started (on the stove top or in a rice cooker) so it will be cooked and ready to combine later.
Prep the bell peppers. Cut in half and remove the inside seeds and veins as well as the stems on top.
Toss in a little oil and salt and place in a baking dish, skin facing down. Bake at 425°F (218°C) for 20 minutes.
While the rice and peppers cook, prepare the rest of the filling. Chop up the shallot and mince the garlic. Cook these with the ground beef in a little oil until the meat is cooked through (no longer pink).
Season with chili powder and a little salt and pepper and stir in the tomato sauce.
Once the Spanish rice is ready, toss that into the pan as well.
Fill the peppers with the rice and meat filling. Then top with cheese.
Bake at 425°F (218°C) for an additional 10-12 minutes. The cheese should look melted and almost bubbling.
Then sprinkle on the chopped cilantro just before serving.

You can substitute the shallot for 1/3 a yellow or red onion.

You can swap the ground beef for ground turkey or chicken for an even leaner option.

If you want to make this meat-free, you could swap the ground beef for beans.

Use less rice or swap it for cauliflower rice if you want to reduce the carbs in this recipe.