Servings: 4
Ingredients
- 4 large bell peppers any color, tops cut off, seeds removed
- 1 lb ground meat beef, turkey, or bison
- 1 cup rice or quinoa for extra protein
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup canned crushed tomatoes BPA-free, no added sugar
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp ground cinnamon optional
- 1 tbsp olive oil or avocado oil
- ¼ cup fresh parsley finely chopped
- Sea salt and black pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet over medium heat. Sauté onion until soft, 4–5 minutes. Add garlic and cook another 1–2 minutes.
- Add ground meat, breaking it up as it browns. Cook until no longer pink.
- Stir in crushed tomatoes, tomato paste, spices, salt, and pepper. Simmer 5–7 minutes until thickened.
- Stir in cooked rice (or quinoa) and parsley. Mix well.
- Stuff each bell pepper with the mixture and place upright in a baking dish. Add a little water to the bottom of the dish.
- Bake 30–35 minutes, until peppers are tender.
- Garnish and serve with love.
Notes
- Bean Swap: Replace meat with 1½ cups cooked black beans (or do half-and-half).
- Spice Boost: Add cayenne or jalapeño if you’re a heat lover.
- Meal Prep Tip: Filling can be made up to 2 days ahead. Hello, easy weeknight dinner. Any leftovers are good for 2-3 days.