Description
These vibrant, bell-shaped vessels are packed with savory lean ground beef, hearty brown rice, and a zesty tomato sauce. It is a comforting, rustic meal that is perfect for busy households, offering a balanced dinner filled with fiber and protein that tastes even better as leftovers the next day.
Ingredients
2 Tablespoons Extra-virgin Olive Oil
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 pound Lean Ground Beef
1.5 Cups Cooked Brown Rice
14.5 ounces Diced Tomatoes
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
2 teaspoons Paprika
7 Large Bell Peppers
1 Cup Shredded Cheddar Jack Cheese
Freshly Chopped Parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes.
Heat olive oil in a skillet over medium heat and sauté onions and garlic until translucent.
Add ground beef to the skillet and cook until browned, draining excess fat if necessary.
Stir in the tomato paste, diced tomatoes, cooked brown rice, oregano, and paprika. Simmer for 5 minutes.
Stuff each pepper generously with the beef and rice mixture and place them in a baking dish.
Cover with foil and bake for 20 minutes.
Remove foil, sprinkle with Cheddar Jack cheese, and bake for another 5 minutes until cheese is melty and golden.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. These peppers are freezer-friendly; assemble them, freeze before the final bake, and cook from frozen by adding 15-20 minutes to the total baking time.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American