Bell peppers stuffed with ground beef

Bell peppers stuffed with ground beef

Ingredients for 6 servings:

  • 1 teaspoon. dried oregano
  • 1 teaspoon. paprika
  • 1 teaspoon. salt
  • ¼ teaspoon. ground black pepper
  • 2 table. spoon. avocado oil
  • 500 gr minced beef
  • 1 pc. onions, finely chopped
  • 3 pcs. garlic cloves, minced
  • 1 table. spoon. tomato paste
  • 1.50 cups cauliflower rice
  • 6 pcs. bell pepper without seeds and stalks
  • 1 cup grated Monterey Jack cheese (can be substituted with Cheddar)
  • 1 pc. a bunch of fresh parsley for garnish

Steps to follow:

  • Preheat the oven to 200 C. Peel the stalks and seeds from the pepper. Finely chop the onion and garlic, dice the tomatoes, grate the cheese on a coarse grater.
  • Heat oil in a large, deep skillet with a diameter of 23-26 cm over medium heat. Add the ground beef and spices to the skillet and sauté for 5-7 minutes, then add the onion and garlic. Cook for another 5 minutes, until the onions begin to soften. Add tomato paste, diced tomatoes, and cauliflower rice.
  • Simmer for 5 minutes, then spread the filling mixture between the peppers and top with the grated cheese.
  • Wash and dry the pan (you can also use a baking pan), then place the filled peppers in the pan/pan, cover with a heat-resistant lid and bake for 30 minutes, then remove the lid and bake another 10-15 minutes until the cheese is melted. Because the filling of the pepper is already ready, the readiness of the dish can be determined with a fork: if it easily pierces the side surface of the pepper, it is ready.
  •  Sprinkle with herbs and serve hot.

376/21/26/10


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