Description
A quick and easy recipe for healthy stuffed bell peppers filled with flavorful ground beef, rice, corn, and fresh herbs, topped with melted cheese and served with a dollop of sour cream. Perfect for a nutritious weeknight dinner that can be ready in just 30 minutes.
Ingredients
Vegetables
- 4 large bell peppers (850g) (red, yellow, and orange)
- 3 cloves garlic (minced)
- 1 large tomato (270g) (diced)
- 1/2 cup frozen corn (68g)
- 2 Tbsp freshly chopped cilantro (plus more for serving)
Meat and Dairy
- 1 lb. lean ground beef (96/4)
- 1 cup shredded cheese (112g) (Monterey Jack, mozzarella, colby jack, or dairy free alternative)
Other Ingredients
- 1 tsp olive oil
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 cup cooked rice (72g) (microwavable rice recommended)
For Serving
- Chopped cilantro
- Sour cream or plain Greek yogurt
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with cooking spray to prevent sticking.
- Prepare the peppers: Cut each bell pepper in half lengthwise through the stem, then scoop out the seeds. Arrange the pepper halves cut side down in the baking dish and bake them for 10 minutes to soften slightly.
- Cook the beef mixture: While the peppers bake, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about one minute. Add the ground beef, cumin, oregano, salt, and chili powder. Cook for 6-8 minutes, stirring and breaking up the meat until no longer pink.
- Combine filling ingredients: Remove the skillet from heat and stir in the cooked rice, frozen corn, diced tomatoes, and chopped cilantro. Mix well to combine all flavors.
- Stuff the peppers: Remove the peppers from the oven and flip them cut side up. Evenly fill each pepper half with the meat and rice mixture, then top with shredded cheese.
- Bake until bubbly: Return the stuffed peppers to the oven and bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
- Serve: Top the hot stuffed peppers with additional chopped cilantro and a dollop of sour cream or plain Greek yogurt for extra creaminess. Serve immediately and enjoy!
Notes
- You can use any color bell peppers based on your preference or what's available.
- For a dairy-free option, use non-dairy cheese and substitute sour cream with a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To save time, use pre-cooked or leftover rice and microwaveable frozen corn.
- Adjust salt and chili powder amounts to suit your taste and dietary needs.