Name: Beef and rice stuffed peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 1 1/2 tbsp long-grain white rice; 1 1/2 large red bell peppers, halved lengthwise and seeded; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 1/2 tbsp tomato paste; 1 tsp extra virgin olive oil; 1 tsp Italian seasoning; 1/2 tsp salt; 1/8 tsp black pepper; 2/3 cup water; 3/4 tsp red wine vinegar

Instructions

Prep 20 min · Cook 40 min

Preheat the oven to 375°F. In a small pot, combine the rice and 3 tbsp of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, for 6 to 8 minutes until browned and cooked through. Done when browned and opaque, 160°F.
In a small bowl, whisk the tomato paste with the remaining 1/3 cup of water, vinegar, Italian seasoning, salt, and black pepper. Stir the cooked rice and half of this tomato mixture into the skillet with the beef.
Arrange the pepper halves in the skillet, cut-side up. Spoon the beef and rice mixture into the peppers, mounding it slightly. Pour the remaining tomato mixture over the top of the filling. Cover the skillet tightly with foil and bake for 30 minutes until the peppers are tender. Done when tender when pierced with a fork.

Nutrition

Ingredients

Instructions

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