Easy Stuffed Bell Peppers

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!

Ingredients:

2 tablespoons Extra-virgin Olive Oil

1 Medium Onion diced

2-3 Garlic Cloves minced

1 pound Lean Ground Beef

1 ½ 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

Directions:

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!

Notes:

Substitutes:

You can use quinoa in exchange for rice.

You can also use ground turkey in exchange for ground beef.

Storage:

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.

Nutrition Facts:

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