Beef Stuffed Peppers

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Prepare Rice and Bell Pepper

• 2 Red Bell Pepper
• 1 tsp Olive Oil

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

• 1/4 Small Onion
• 1 Clove Garlic
• 100g Ground Beef
• 1/2 Roma Tomato
• 1/4 tsp Dried Oregano
• 1/4 tsp Paprika
• 1/4 tsp Ground Cumin
• 1 tsp Olive Oil
• 50g Cooked Rice

Heat olive oil in a skillet over medium heat. Add the finely diced onion and sauté until softened, about 2-3 minutes. Add the minced garlic, cook until fragrant for about a minute and add the diced tomatoes, cooking for about 5 minutes until the tomato starts to break down. Add the 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, ground cumin, paprika, dried oregano, salt, and pepper. Mix everything thoroughly and cook for another 2-3 minutes until everything is well combined and heated through.

_{Step 3/4}

Stuff and Bake

• 50g 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!