Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Filling
01 -
1 pound ground beef, lean
02 -
1 medium onion, diced small
03 -
2-3 cloves garlic, finely chopped
04 -
14.5 ounces diced tomatoes from a can
05 -
2 tablespoons avocado oil or olive oil
06 -
1.5 cups pre-cooked brown rice
07 -
1 teaspoon oregano, dried
08 -
1 tablespoon smoked paprika
09 -
1 tablespoon tomato paste
10 -
Salt (Kosher), add as you like
11 -
Pepper, adjust to your taste
→ Peppers and Topping
12 -
7 big bell peppers, tops sliced off and seeds removed
13 -
1 cup cheddar-jack cheese, shredded
14 -
Parsley, chopped fresh for sprinkling
# Instructions:
01 -
Set your oven to 375°F and arrange the 7 bell peppers upright on a baking tray or dish with edges.
02 -
Use a large pan on medium heat and warm up 2 tablespoons of oil. Cook the onion until it's soft, then stir in the garlic and sauté for 60 seconds.
03 -
Put the ground beef into the pan and cook for 5-6 minutes, crumbling it until it's no longer pink. Mix in the tomato paste, canned tomatoes, smoked paprika, oregano, and cooked rice. Let it simmer down for 4-5 minutes. Add salt and pepper to your liking.
04 -
Spoon the cooked beef filling into the bell peppers. Bake them in the oven for around 10-12 minutes until they're slightly softened.
05 -
Scatter cheddar-jack cheese over each pepper. Bake them for another 5-7 minutes till the cheese melts. Finish with chopped parsley on top before digging in.
# Notes:
01 -
Try swapping in quinoa or cauliflower rice if you want a lower-carb version. Ground turkey can take the place of beef, and fat-free cheese works great as a lighter option.
02 -
Store extras in the fridge for 5 days, or freeze them for up to 3 months. Warm leftovers in the microwave when you're ready to eat!