Mexican · Dinner
Rice and Beef Stuffed Peppers
Roasted bell pepper filled with seasoned ground beef, white rice, tomato, onion, and cumin, topped with melted Monterey Jack. Simmered filling gets baked inside the pepper shell until tender, finished with fresh cilantro. Served hot as a single stuffed portion with a squeeze of lime on the side.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
514Calories
36.8gProtein
26.3gFat
34.9gCarbs
10.6gSugar
5.8gFiber
633mgSodium
125mgChol
11.8gSat Fat
1180mgPotassium
330mgCalcium
4.8mgIron
3.1mcgVitamin B12
120mgVitamin C
high-fiber
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Slice the top off the bell pepper, scoop out seeds and ribs, and set the shell upright in a small baking dish. Preheat oven to 400°F (200°C).
2
Heat the olive oil in a skillet over medium heat and cook the finely chopped onion and minced garlic for 3 minutes until softened and translucent.
3
Add the ground beef to the skillet over medium-high heat and cook for 5 minutes, breaking it apart, until no pink remains and edges brown.
4
Stir the cumin, chili powder, crushed canned tomatoes, and tomato paste into the skillet and simmer over medium-low heat for 5 minutes until thickened.
5
Fold the cooked rice into the beef mixture, season with salt and black pepper, pack into the pepper shell, cover with foil, and bake at 400°F (200°C) for 25 minutes until the pepper softens.
6
Uncover, scatter shredded Monterey Jack cheese over the top, and bake uncovered for 5 minutes until cheese melts and turns lightly golden.
7
Rest the stuffed pepper for 5 minutes to allow the filling to firm up.
8
Plate
Scatter chopped cilantro over the pepper and serve hot with the lime wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 22 large bell pepper
- 1 cup180g cooked white rice
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin
- 1 tsp1 tsp chili powder
- 1/2 cup60g, a quarter of a 15 oz can canned tomatoes
- 3 tbsp46g tomato paste
- 3 oz86g Monterey Jack cheese
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh cilantro
- 11 lime
- salt, to taste
- black pepper, to taste
