Notes
Ingredients
For the peppers:
Calories: 380 · Protein: 24 g · Carbohydrates: 17 g · Fat: 24 g · Fiber: 3 g · Sugar: 6 g
- 3 large bell peppers (red, yellow, or orange), halved lengthwise and seeded
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb (450 g) 90% lean ground beef
- ½ tsp salt
- ¼ tsp baking soda
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 (8 oz) can tomato sauce
- 1 cup cooked rice (white, brown, or quinoa)
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese, divided
- Mix the ground beef with the salt and baking soda; let rest 15–20 minutes.
- Halve and seed the peppers, place cut-side up in a baking dish, drizzle with oil and salt, and roast at 425°F (220°C) for 20 minutes until tender-crisp.
- Heat oil in a skillet; cook the onion until soft, then add garlic. Add the beef, chili powder, cumin, and oregano, and cook until browned and at 160°F.
- Stir in the tomato sauce and simmer 2 minutes. Off the heat, fold in the cooked rice and half the cheese.
- Spoon the filling into the roasted peppers and top with the remaining cheese.
- Bake at 425°F for 10–15 minutes until the cheese is melted and bubbly. Rest 5 minutes before serving.
- Don't skip roasting the peppers first; it keeps them tender, not soggy.
- Always use fully cooked rice so it isn't crunchy.
- Freshly shredded cheese melts creamier than pre-shredded.
- Season the peppers, beef, and sauce in layers.
- Refrigerate leftovers 4–5 days.
- Freeze individually up to 3 months; thaw overnight before reheating.
- Reheat at 350°F for 10–12 minutes or microwave until warm.
Calories: 380 · Protein: 24 g · Carbohydrates: 17 g · Fat: 24 g · Fiber: 3 g · Sugar: 6 g