Ingredients
Scale
- 6 large orange bell peppers
- 1 lb lean ground beef or ground turkey
- 1 cup cooked white or brown rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup marinara or tomato sauce
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the orange bell peppers and dry them thoroughly. Carefully slice off the tops (keep them for “lids”) and remove the seeds and membranes from the inside. Using a small, sharp paring knife, carefully carve triangle eyes and a jagged mouth into one side of each pepper, just like you would a pumpkin.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef or turkey to the skillet. Use a wooden spoon to break up the meat as it cooks. Continue cooking until the meat is fully browned and no longer pink. Drain off any excess fat from the pan.
- Stir the cooked rice, marinara sauce, oregano, salt, and pepper into the meat mixture. Let it simmer for 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the shredded cheddar cheese until it begins to melt.
- Preheat your oven to 375°F (190°C). Stand the carved peppers upright in a baking dish. Fill each pepper generously with the meat and rice mixture. Place the pepper “lids” back on top. Pour about half a cup of water into the bottom of the baking dish to help the peppers steam.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender but still holding their shape. Serve warm.
- Cook Time: 60 minutes
- Diet: Vegetarian, Low-Carb