Description
A straightforward recipe for bell peppers filled with a savory chili mixture.
Ingredients
Scale
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 packet (about 1 ounce) chili seasoning mix
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Drain off any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the kidney beans, diced tomatoes, tomato sauce, chili seasoning mix, and cooked rice. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Spoon the chili mixture evenly into the bell pepper halves.
- Cover the baking dish with foil. Bake for 30 minutes.
- Remove the foil and sprinkle the shredded cheese over the top of the peppers.
- Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Use your favorite type of canned beans if you do not have kidney beans.
- For extra flavor, add 1/2 teaspoon of cumin to the chili mixture.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 25
- Cholesterol: 60
Keywords: stuffed peppers, chili, bell peppers, ground beef, easy dinner, baked peppers