Hearty rice and beef dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 Tablespoons Extra-virgin Olive Oil or avocado oil
02 -
1 Medium Onion, diced
03 -
2-3 Garlic Cloves, minced
04 -
1 pound Lean Ground Beef
05 -
1½ Cup Cooked Brown Rice
06 -
14.5 ounces Diced Tomatoes (one can)
07 -
1 Tablespoon Tomato Paste
08 -
7 Large Bell Peppers, top and core removed
09 -
1 Cup Shredded Cheddar Jack Cheese
→ Seasonings & Garnish
10 -
1 Teaspoon Dried Oregano
11 -
1 Tablespoon Smoked Paprika
12 -
Kosher salt and pepper, to taste
13 -
Freshly chopped parsley, for garnish
# Instructions:
01 -
Heat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Stand them up in a baking dish or rimmed baking sheet.
02 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant.
03 -
Add the ground beef to the pan and break it up with a wooden spoon. Cook until it's no longer pink, about 5-6 minutes, stirring occasionally.
04 -
Stir in the cooked brown rice, canned diced tomatoes with their juice, tomato paste, dried oregano, and smoked paprika. Let everything simmer together for 4-5 minutes until the sauce thickens slightly. Taste and add salt and pepper as needed.
05 -
Spoon the meat and rice mixture into each hollowed-out pepper, filling them to the top. Don't pack the filling too tightly - leave a little room for the rice to expand.
06 -
Bake the stuffed peppers for 10-12 minutes, until the peppers start to soften but still hold their shape.
07 -
Sprinkle the shredded cheese evenly over each pepper, then return to the oven for another 5-7 minutes until the cheese is melted and bubbly.
08 -
Sprinkle with freshly chopped parsley before serving. These make a complete meal on their own, or pair nicely with a simple salad.
# Notes:
01 -
This recipe is very versatile - you can easily substitute ground turkey, chicken, or plant-based meat alternatives for the beef.
02 -
For a low-carb version, replace the brown rice with cauliflower rice.
03 -
If the smoked paprika flavor is too intense, reduce to 2 teaspoons instead of a full tablespoon.