Yummy Beef-Stuffed Bell Peppers|Print

Servings: 4

Bell peppers

Olive oil

4 tbsp, divided (plus more for drizzling)

Lean ground beef

8 oz

Salt

to taste

Ground black pepper

to taste

Onion

1, finely diced

Garlic

2 cloves, chopped

Zucchini

1, finely diced

Roma tomatoes

4, seeded, diced

Red pepper flakes

Cooked long-grain rice

1 cup

Pepper Jack cheese

1 1/2 cups, grated

Yummy Beef-Stuffed Bell Peppers

Prep:

30 m

Cook:

1 h 10 m

Ready in:

1 h 40 m

Preheat the oven to 350° F (180° C/Gas mark 4).
Remove the bell pepper tops. Remove stems. Chop the tops. Remove seeds and membrane. Arrange the peppers in a baking dish.
In a skillet, heat oil (2 tbsp) over medium-high. Add beef. Season with salt and ground black pepper. Stirring, cook for 8 minutes, or until cooked through. Line a plate with a paper towel. Transfer the beef to the plate. Wipe out the skillet.
Add olive oil (2 tbsp) to the skillet. Cook onions and chopped bell peppers for 3 minutes, or until start to soften. Add garlic and zucchini. Cook for 1 minute. Add tomatoes. Season with salt and red pepper flakes (to taste or 1 pinch). Cook until heated through. Add rice and beef. Add cheese. Stir. Add more salt or pepper to taste.
Fill the bell peppers with the mixture. Top with cheese. Pour a small amount of water into the bottom of the dish. Drizzle the bell peppers with oil. Next, cover with foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil. Bake for 15 minutes, or until soft. Enjoy your rice and beef Stuffed Bell Peppers!