Spicy Stuffed Bell Peppers
Elevate your weeknight dinner game with these irresistible Spicy Stuffed Bell Peppers, bursting with bold flavors and wholesome ingredients. Perfectly roasted bell peppers, available in any vibrant color, are filled with a zesty mixture of seasoned ground beef or turkey, hearty rice, and diced tomatoes, all kicked up a notch with the warmth of jalapeños, chili powder, cumin, and paprika. Topped with gooey melted cheese and a sprinkle of fresh cilantro, these peppers strike the perfect balance of comfort and spice. Whether you're craving a flavorful low-carb option or a gluten-free main course, these customizable stuffed peppers are baked to perfection in just under an hour. Serve them as a filling weeknight meal or a show-stopping addition to your next gathering.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup cooked white or brown rice
- 1 cup diced tomatoes (canned, drained)
- 2 tablespoons tomato paste
- 1 medium jalapeño (seeded and minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and carefully remove the seeds and membranes. If needed, trim the bottoms slightly so the peppers stand upright.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef (or turkey) to the skillet and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Stir in the cooked rice, diced tomatoes, tomato paste, minced jalapeño, chili powder, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to combine. Taste and adjust seasoning as needed.
Drizzle the remaining 1 tablespoon of olive oil over the hollowed-out bell peppers. Stuff each pepper with the prepared filling, pressing gently to pack it in.
Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded cheese evenly over the tops of the peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes. Garnish with fresh cilantro if desired, then serve hot.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
