A deconstructed version of stuffed bell peppers, this recipe provides all the flavors and satisfaction without the fuss of stuffing. Perfect for a quick and hearty weeknight meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 3 bell peppers
- 0.5 tsp black pepper
- 100 g cheddar cheese
- 400 g diced tomatoes
- 2 cloves garlic
- 450 g ground beef
- 1 tbsp olive oil
- 1 onion
- 150 g rice
- 1 tsp salt
- 400 g tomato sauce
- 240 ml water
Directions
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add ground beef and cook until browned. Drain excess fat.
Step 3
Add chopped onion and bell peppers to the skillet. Cook until vegetables are tender.
Step 4
Stir in minced garlic and cook for another minute.
Step 5
Add tomato sauce, diced tomatoes, uncooked rice, water, salt, and black pepper. Stir well to combine.
Step 6
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked.
Step 7
Once the rice is tender, sprinkle shredded cheddar cheese over the top. Cover until the cheese is melted.
Step 8
Serve hot and enjoy!