Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 7 Servings
Talk about a complete meal! You will be hooked with one bite. I am 100 per cent certain about it!
2 tablespoons Extra-virgin Olive Oil
1 Medium Onion diced
2-3 Garlic Cloves minced
1 pound Lean Ground Beef
1½ c Cooked Brown Rice
1 14.5 ounces Can Diced Tomatoes
1 tablespoon Tomato Paste
1 teaspoon Dried Oregano
1 tablespoon Smoked Paprika
Kosher salt and pepper, to taste
7 Large Bell Peppers top and core removed
1 c Shredded Cheddar Jack Cheese
Freshly chopped parsley, for garnish
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Arrange the sliced peppers in a baking dish side up.
Step 3: Place a large pan on the stove and add in oil.
Step 4: Turn the heat to medium and allow the oil to become hot.
Step 5: Sauté the onion and garlic until translucent and aromatic.
Step 6: Add in the ground beef and cook for about 5 minutes or until brown.
Step 7: Add in the cooked rice, tomato paste, oregano, diced tomatoes, and paprika. Stir until well combined.
Step 8: Cook for about 5 minutes or until the sauce has reduced. Sprinkle salt and pepper to taste.
Step 9: Fill each pepper with the mixture.
Step 10: Place them inside the preheated oven and bake for 10 to 12 minutes or until done.
Step 11: Remove from the oven and sprinkle a generous amount of cheese on top of each stuffed bell peppers.
Step 12: Put them back inside the oven and bake for another 5 minutes or until the cheese has melted completely.
Step 13: Garnish each with chopped parsley.
Step 14: Serve and enjoy!
1. You can use quinoa in exchange for rice.
2. You can also use ground turkey in exchange for ground beef.
Place leftovers in an airtight container and place it inside the fridge. This can last up to 5 days and up to 3 months in the freezer.
Calories: 262kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 683mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5696IU | Vitamin C: 211mg | Calcium: 98mg | Iron: 3mg
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