Cheesy Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Base
01 -
1 pound of lean ground beef
02 -
2 to 3 small garlic cloves, finely chopped
03 -
1 medium onion, chopped into small pieces
04 -
1½ cups of brown rice that's already cooked
05 -
2 tablespoons of your choice of avocado or olive oil
→ Seasonings & Sauce
06 -
1 tablespoon of smoky paprika
07 -
1 heaping tablespoon of tomato paste
08 -
A can (400g) of diced tomatoes
09 -
1 teaspoon of oregano, dried
10 -
Salt and pepper to your liking
→ Peppers & Toppings
11 -
Chopped parsley for a fresh garnish
12 -
7 large bell peppers with tops sliced off and seeds removed
13 -
1 cup of shredded cheddar jack cheese
# Instructions:
01 -
Turn your oven to 375°F (190°C) to preheat. Place the hollowed-out peppers upright in a baking pan.
02 -
Warm up your oil in a big pan over medium heat. Toss in the diced onion and cook for 3-4 minutes until it looks clear.
03 -
Drop the chopped garlic into the heated pan. Stir it around until you can smell it, which will take about a minute.
04 -
Mix in the ground beef. Use a wooden spoon to break it into small bits as it cooks for 5-6 minutes, until there’s no more pink.
05 -
Add the cooked rice, tomato paste, diced tomatoes, oregano, and paprika to the skillet. Stir well to combine.
06 -
Let everything simmer for 4-5 minutes so the mixture thickens and the flavors come together. Add salt and pepper to your taste.
07 -
Evenly pack the mix into the hollowed peppers in the dish, stuffing them to the top.
08 -
Pop the dish into the oven for about 10-12 minutes. The peppers should begin to soften.
09 -
Take the dish out, sprinkle cheese on top of each pepper, and stick it back in the oven for another 5-7 minutes so the cheese melts and gets bubbly.
10 -
Sprinkle the parsley over the peppers for a fresh touch. Serve them while they’re warm.
# Notes:
01 -
If you’d rather, microwave the peppers for 2-3 minutes beforehand to soften them quicker.
02 -
Any leftover mixture can be stored in the fridge for 3 days or frozen to use later.