Bell Peppers Stuffed (Printable Version)
# What You'll Need:
→ Filling
01 -
2 tablespoons light olive oil or avocado oil
02 -
1 medium onion, chopped small
03 -
2-3 garlic cloves, finely chopped
04 -
1 pound ground beef (lean)
05 -
1½ cups already cooked brown rice
06 -
14.5 ounces canned diced tomatoes
07 -
1 tablespoon thick tomato paste
08 -
1 teaspoon oregano (dried)
09 -
1 tablespoon smoky paprika
10 -
Kosher salt for flavoring
11 -
Pepper for seasoning
→ Peppers and Topping
12 -
7 big bell peppers with tops cut off and seeds taken out
13 -
1 cup cheddar jack cheese, grated
14 -
Fresh parsley, chopped for decoration
# Steps to Follow:
01 -
Turn your oven on to 375°F and set the 7 hollow bell peppers with open sides facing up in a baking dish with edges.
02 -
Warm up 2 tablespoons oil in a big pan on medium heat. Cook the chopped onion until soft, then throw in the chopped garlic and let it cook about a minute.
03 -
Drop the ground beef into the pan and stir it around for 5-6 minutes until it's not pink anymore, breaking it up with a wooden spoon. Mix in the brown rice, canned tomatoes, tomato paste, oregano, and smoky paprika. Let everything bubble together for 4-5 minutes until sauce gets thicker. Try it and add salt and pepper if you need to.
04 -
Fill each hollow pepper with the meat mix and pop them in the oven for about 10-12 minutes, until the peppers start getting soft.
05 -
Scatter the grated cheese on top of each pepper and stick them back in the oven for 5-7 more minutes until the cheese gets all melty. Toss some chopped parsley on top before you serve them.
# Additional Tips:
01 -
You can swap in quinoa or riced cauliflower if you want fewer carbs. Ground turkey works instead of beef if you prefer. Try fat-free cheese for a lighter meal.
02 -
You can keep extras in your fridge up to 5 days. Warm them up in the microwave or freeze them for up to 3 months if you want.