Ingredients
Scale
- 1 lb ground beef
- 4 large bell peppers (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- to taste Salt and pepper
- 1 cup shredded cheese (like cheddar or mozzarella)
- for cooking Olive oil
Instructions
- Start by heating a large skillet over medium heat. Add a drizzle of olive oil.
- Once the oil is hot, add the diced onions and minced garlic. Sauté for about 2-3 minutes until fragrant.
- Next, add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes.
- Stir in the diced tomatoes (with juice), cooked rice, chili powder, cumin, and paprika. Mix well and let it simmer for another 5 minutes.
- While the filling simmers, prepare your bell peppers by slicing the tops off and removing the seeds. Place them upright in the skillet with the beef mixture.
- Cover the skillet and let everything cook for about 15 minutes, or until the peppers are tender.
- Lastly, sprinkle the shredded cheese over the top, cover again, and let it melt for about 3 minutes. Serve hot!
- Prep Time: 10
- Cook Time: 30