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Stuffed Peppers

A delightful dish featuring bell peppers filled with a savory mixture of ground turkey, rice, black beans, and cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large large bell peppers (any color)
Filling
  • 1 cup cooked rice (white or brown)
  • 1 lb ground turkey or beef
  • 1 can black beans, rinsed and drained 15 oz
  • 1 can diced tomatoes 14.5 oz
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar or mozzarella)
Seasonings
  • 2 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
  • Olive oil for sautéing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove the seeds and membranes. Lightly coat the peppers with olive oil and place them upright in a baking dish.
Cooking
  1. In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and minced garlic until they are softened.
  2. Add the ground turkey or beef, cooking until browned. Drain excess fat if necessary.
  3. In a large bowl, combine the cooked rice, black beans, diced tomatoes (with juice), sautéed meat, chili powder, cumin, salt, and pepper. Mix well until combined.
Assembly and Baking
  1. Spoon the filling into each pepper, packing it tightly while leaving a little room at the top. Top with shredded cheese.
  2. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Remove from the oven and let cool slightly before serving. Enjoy with your favorite toppings, like avocado or fresh cilantro!

Notes

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) or microwave individual portions.