Bell Peppers with Filling (Printable Version)
Gooey filled bell peppers with beef, rice, and tomatoes cooked until bubbly.
# What You'll Need:
→ Filling
01 -
2 tablespoons regular olive oil or avocado oil
02 -
1 medium onion, chopped
03 -
2-3 garlic cloves, crushed
04 -
1 pound ground beef, lean
05 -
1½ cups already cooked brown rice
06 -
14.5 ounces canned diced tomatoes
07 -
1 tablespoon tomato paste
08 -
1 teaspoon oregano, dried
09 -
1 tablespoon paprika, smoked
10 -
Salt to your liking
11 -
Pepper to your taste
→ 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
# Step-by-Step Guide:
01 -
Heat your oven to 375°F first. Put your 7 big bell peppers with the cut side facing up in a baking dish or tray with edges.
02 -
Pour 2 tablespoons oil into a big pan over medium heat. Cook the chopped onion till soft, then throw in the crushed garlic and let it cook about a minute.
03 -
Toss the lean ground beef in the pan and break it up with a wooden spoon while cooking for 5-6 minutes until it's not pink anymore. Mix in your cooked brown rice, canned diced tomatoes, tomato paste, dried oregano, and smoked paprika. Let it cook until the sauce gets a bit thicker, around 4-5 minutes. Give it a taste and add salt and pepper if you want.
04 -
Fill each bell pepper with your beef mix and pop them in the oven for about 10-12 minutes, or until the peppers are mostly soft.
05 -
Scatter grated cheddar jack cheese on top of each pepper and cook another 5-7 minutes until the cheese melts. Sprinkle with chopped fresh parsley before you serve them.
# Additional Notes:
01 -
You can swap in quinoa or riced cauliflower if you want fewer carbs. Ground turkey works instead of beef. Going lighter? Try fat-free cheese on top.
02 -
You can keep any extras in your fridge up to 5 days. Warm them up in the microwave or stick them in the freezer for up to 3 months.