Beef Stuffed Peppers

_{Step 1/4}

Prepare Rice and Bell Pepper

• 15g Uncooked White Rice or 50g Day Old Cooked Rice
• 2 Red Bell Pepper

Preferably use day old rice thats been refigerated but if thats not an option grab a sauce pot and cook your rice according to package intructions. Keep warm and set aside. Preheat your oven to 375°F (190°C). Cut the top off the bell pepper and remove the seeds and membrane. Brush the outside with olive oil, place in a baking dish, and roast for 10 minutes.

_{Step 2/4}

Prepare the Filling

• 1/2 Small Onion
• 1 Clove Garlic
• 150g Ground Beef
• 1/2 Roma Tomato
• 1/2 tsp Dried Oregano
• 1/2 tsp Paprika
• 1/4 tsp Ground Cumin

Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes. Add the minced garlic, cook until fragrant for about a minute or so and add ground beef to the skillet and season with salt and pepper to taste. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Stir in the cooked rice, diced tomatoes, ground cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.

_{Step 3/4}

Stuff and Bake

• 30g Mozzarella Cheese

Fill the roasted peppers with the beef mixture. Top with shredded mozzarella cheese. Return the stuffed pepper to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

_{Step 4/4}

Serve

Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley if desired and enjoy!