Bell Peppers Loaded (Print)
Bright peppers filled with tasty beef and rice blend, covered with gooey cheese for an easy, hearty dinner idea.
# Ingredients:
→ Filling
01 -
2 tbsp avocado oil or olive oil
02 -
1 medium onion, chopped
03 -
2-3 garlic cloves, finely chopped
04 -
1 pound ground beef, lean
05 -
1 ½ cups of cooked brown rice
06 -
14.5-ounce can of diced tomatoes
07 -
1 tbsp tomato paste
08 -
1 tsp dry oregano
09 -
1 tbsp smoked paprika powder
10 -
Kosher salt to taste
11 -
Black pepper, to taste
→ Peppers and Topping
12 -
7 large bell peppers, hollowed out and tops removed
13 -
1 cup of shredded cheddar-jack cheese
14 -
Chopped parsley for decoration
# Steps:
01 -
Get your oven ready by preheating it to 375°F. Place all 7 peppers upright in a baking dish or rimmed pan.
02 -
In a big skillet on medium heat, warm up 2 tablespoons of oil. Toss in the onions and stir until soft, then add garlic and cook for a minute or two.
03 -
Add the ground beef into the skillet and cook, breaking it up while you stir, until it's browned and there's no pink. Mix in the cooked rice, canned tomatoes, tomato paste, oregano, and paprika. Let the mixture simmer gently for 4-5 minutes until it thickens a little. Adjust the seasoning with salt and pepper to your taste.
04 -
Spoon the beef filling into each pepper shell, then bake them for about 10-12 minutes until the peppers start to soften.
05 -
Sprinkle cheddar jack cheese on the stuffed peppers and put them back in the oven for 5-7 minutes, so the cheese gets bubbly. Add chopped parsley on top right before serving.
# Additional Notes:
01 -
Swap quinoa or cauliflower rice to make it low-carb. Use ground turkey if you’d prefer over beef. Lighter cheese like fat-free versions also works.
02 -
Keep any leftovers in the fridge for as long as 5 days. Heat up in the microwave or save in the freezer for up to 3 months.