Stuffed Bell Peppers

🛒 Ingredients

• Bell Pepper (large) 200 g · 60 kcal
• Ground Beef (80/20) 125 g · 313 kcal
• Cooked White Rice 52 g · 61 kcal
• Onion 50 g · 20 kcal
• Garlic (clove) 4 g · 5 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Tomato Paste 8 g · 6 kcal
• Beef Broth 63 g · 4 kcal
• Olive Oil 8 g · 68 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Slice bell peppers in half lengthwise and remove seeds and membranes.
2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until softened, about 5-7 minutes.
3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in diced tomatoes, tomato paste, cooked rice, salt, and black pepper. Mix well to combine all ingredients for the filling.
5. Place pepper halves in a baking dish. Fill each pepper half generously with the beef and rice mixture.
6. Pour beef broth around the peppers in the baking dish. Cover the dish with foil.
7. Bake for 35-40 minutes. Remove foil and bake for another 10-15 minutes, or until peppers are tender and filling is lightly browned.
8. Serve hot, garnished with fresh parsley if desired.