By Brittanie Peterson
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.
Stir in the cooked rice, tomato sauce, cumin, chili powder, salt, and black pepper. Mix until well combined. Cook for another 2 minutes.
Stuff each bell pepper with the beef and rice mixture. Pack the filling tightly to ensure they are firmly stuffed.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle shredded cheddar cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving. Serve hot.
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This Mexican Main Course Stuffed Peppers recipe is ready in 1 hour and features Bell peppers, Lean ground beef, Cooked rice and other delicious ingredients. Contains 370 calories total.
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.
Stir in the cooked rice, tomato sauce, cumin, chili powder, salt, and black pepper. Mix until well combined. Cook for another 2 minutes.
Stuff each bell pepper with the beef and rice mixture. Pack the filling tightly to ensure they are firmly stuffed.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle shredded cheddar cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving. Serve hot.
Calories per Serving: 370
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