Stuffed Bell Peppers

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Ingredients

- 6 large bell peppers (any color)

- 1 tablespoon olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 pound ground beef or turkey

- 1 cup cooked rice (white or brown)

- 1 can (14.5 oz) diced tomatoes

- 1 cup black beans, drained and rinsed

- 1 cup corn kernels (fresh, canned, or frozen)

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1 teaspoon dried oregano

- Salt and pepper, to taste

- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)

- 1/4 cup fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.

2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Cook the Meat: Add the ground beef or turkey to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

4. Combine Ingredients: Stir in the cooked rice, diced tomatoes (with their juices), black beans, corn, ground cumin, chili powder, dried oregano, salt, and pepper. Mix well and let it simmer for 5-7 minutes to allow the flavors to meld together.

5. Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it down slightly to fit as much as possible.

6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley or cilantro before serving.

Nutritional Content (per serving, for 6 servings)

- Calories: 350

- Fat: 15g

 - Saturated Fat: 6g

- Protein: 20g

- Carbohydrates: 30g

 - Fiber: 6g

 - Sugar*: 6g

Detailed Description

Elevate your meal with these hearty and flavorful Stuffed Bell Peppers, perfect for a nutritious and satisfying lunch or dinner that serves 4-6 people. This recipe combines a delicious mixture of ground meat, rice, and vegetables, all baked inside colorful bell peppers and topped with melted cheese.

Start by preparing the bell peppers. Preheat your oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and membranes, creating hollow cups ready to be filled. Arrange the peppers upright in a baking dish, ensuring they are stable and won’t tip over during baking.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add a finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Next, add minced garlic and cook for another minute, releasing its aromatic fragrance. This forms a flavorful base for your filling.

Add a pound of ground beef or turkey to the skillet. Cook until the meat is browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat to keep the filling from becoming greasy.

Incorporate cooked rice, which provides a hearty and satisfying texture. Add a can of diced tomatoes with their juices to enhance the flavor and moisture of the filling. Black beans and corn kernels are then added, bringing additional texture, color, and nutrition to the dish. Season the mixture with ground cumin, chili powder, dried oregano, salt, and pepper. Let it simmer for 5-7 minutes, allowing the flavors to meld together beautifully.

Once the filling is ready, spoon it into each prepared bell pepper, packing it down slightly to ensure each pepper is generously filled. Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 30 minutes. This initial baking time allows the peppers to soften and the flavors to blend.

After 30 minutes, remove the foil and sprinkle shredded cheese on top of each pepper. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, adding a delightful finish to the dish.

Once baked, let the stuffed peppers cool for a few minutes before garnishing with chopped fresh parsley or cilantro for a burst of color and freshness. Serve the stuffed bell peppers hot, enjoying the combination of savory meat, tender vegetables, and melted cheese.

This Stuffed Bell Peppers recipe is not only delicious but also nutritious. Each serving provides approximately 350 calories, 15 grams of fat (with 6 grams of saturated fat), 20 grams of protein, 30 grams of carbohydrates, and 6 grams of fiber. This well-balanced meal is sure to keep you full and satisfied.

With a total preparation time of just 1 hour, including 20 minutes of prep and 40 minutes of cooking, this recipe is straightforward and easy to make. Perfect for a family dinner or a meal prep option, these stuffed bell peppers are a versatile and tasty addition to your meal repertoire.

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