Ingredients:

  • 1 pound (450g) lean ground beef or turkey
  • 1 cup (200g) cooked rice (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) black olives, pitted and chopped (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 medium bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 cup (240ml) tomato sauce
  • ½ cup (50g) shredded cheese (cheddar or mozzarella) for topping

Instructions:

  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. Add ground meat and cook until browned, about 5-7 minutes.
  3. Stir in cooked rice, tomatoes, olives, oregano, cumin, salt, and pepper. Mix well.
  4. Spoon the filling into each pepper until fully packed.
  5. Pour tomato sauce over the stuffed peppers and sprinkle cheese on top.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and peppers are tender.