Total time · 60 min
Bell Peppers Stuffed with Beef and Rice
A Quebec-style bell peppers stuffed with beef and rice that highlights Bell peppers (large) and Ground beef.
- Prep
- 17 min
- Cook
- 43 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~305 kcal per serving partial estimate
- Ingredient value
- ~$18.22 partial estimate; 8 of 11 ingredients estimated
Ingredients
- 4 piece Bell peppers (large)
- 500 g Ground beef
- 200 g Rice (long grain)
- 400 g Tomatoes (crushed, canned)
- 100 g Cheddar (Quebec, grated)
- 1 piece Onion
- 2 cloves Garlic
- 1 tbsp Olive oil
- 1 tsp Paprika
- to taste Salt
- to taste Pepper
Directions
- 17 min
Cook the rice in boiling salted water, then drain it.
- 12 min
Sauté the ground beef with the sliced onion and chopped garlic in the olive oil, crumbling it, then season with salt and pepper and add the paprika.
- 6 min
Mix the rice into the beef, cut the tops off the peppers, core them and stuff them with the mixture; Check that the internal temperature reaches 160 °F (71 °C).
- 19 min
Pour the crushed tomatoes into an ovenproof dish, set the stuffed peppers in it, cover and bake at 350 °F (350 °F (180 °C)).
- 6 min
Remove the cover, sprinkle the peppers with grated cheddar and continue cooking until the cheese is melted and golden.