The filling for these easy ground beef Stuffed Bell Peppers is a mixture of meat, rice, cheese, and zucchini.
INGREDIENTS
Servings: 4
Bell peppers
6
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
DIRECTIONS
- 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!
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