Ingredients
Main Ingredients
- 4 large large bell peppers
- 1 lb ground beef or ground chicken opt for lean meat
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- to taste salt
- 4 oz cream cheese softened
- 1 cup shredded mozzarella or cheddar cheese
- ¼ cup heavy cream
- 2 tbsp chopped fresh parsley optional
Method
Preparation
- Preheat oven to 375°F (190°C).
- Slice bell peppers in half lengthwise and remove seeds. Place them in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Add ground beef or chicken and cook until browned, about 5-7 minutes.
Cooking
- Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Lower heat and mix in cream cheese and heavy cream until smooth and creamy.
- Then, add half of the shredded cheese.
- Generously spoon the creamy mixture into each bell pepper half, then sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden brown.
- Garnish with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 6gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 2g
Notes
Serve these stuffed peppers warm. Pair with a simple side salad or roasted vegetables. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
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