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Stuffed Bell Peppers
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Stuffed Bell Peppers

1 h 10 minServes 7Nutri-Score B€€
from @hazaleajone12 imports0 cooked
Adapt this recipe

what you need

Ingredients

7 people
  • bell peppers (tops cut off and reserved, seeds removed)Produce7 pieces
  • oil (for drizzling)Pantry30 ml
  • yellow onion (diced)Produce1 piece
  • garlic (minced)Produce5 pieces
  • ground beefMeat900 g
  • saltSpices5 g
  • pepperSpices3 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • paprikaSpices5 g
  • cuminSpices3 g
  • oreganoSpices3 g
  • crushed tomatoesPantry450 g
  • white rice (cooked)Grains200 g
  • cheese (shredded, plus more for topping)Dairy200 g
  • Italian curly parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

462kcal

Carbs
30 g
Proteins
29 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Frying pan
  • Saucepan
  • Oven
  • Mixing bowl

step by step

Method

  1. Prepare and roast the peppers

    • Cut the tops off the bell peppers and set them aside.
    • Remove the seeds and membranes from the peppers.
    • Place the peppers in a baking dish, drizzle with oil and drizzle more oil over them.
    • Bake at 200 °C for 20 min.
    Step 1

  2. Make the filling

    • Dice the reserved pepper tops and the onion, and mince the garlic.
    • Drizzle a pan with oil, add the onion, then the garlic, then the diced pepper.
    • Add the ground beef and cook through.
    • Season with salt, pepper, garlic powder, onion powder, paprika, cumin and oregano.
    • Add the crushed tomatoes and stir in the cooked rice and cheese.
    Step 2

  3. Fill the peppers

    • Spoon the filling into the roasted peppers.
    • Top with cheese.
    Step 3

  4. Bake and broil

    • Bake at 220 °C for 25 min uncovered.
    • Broil on high for 2-3 min.
    • Garnish with chopped parsley and serve.
    Step 4
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