Description
Theses roasted bell peppers stuffed with savory seasoned rice and beef mixture and topped with a sprinkle of parmesan cheese.
Ingredients
Units
Scale
- 5–6 Bell peppers
- 1 cup basmati rice
- 2 cups bone broth
- 1 tbsp butter
- 1 lb ground beef
- 3 cloves garlic
- 1 yellow onion, diced
- 2 tsp fresh oregano
- 1 tsp fresh thyme
- 1 can fire roasted tomatoes
- 1 tbsp harissa paste
- 1 tbsp tomato paste
- 1 cup parmesan cheese
- Salt and pepper to season
Instructions
- Preheat oven to 350ºF.
- Make rice. Add 1 cup of rice to a sauce pan with 1 tbsp of butter. Add 2 cups bone broth to pan. Bring rice to a boil and cook according to the package instructions. Set aside.
- In skillet over medium high heat, cook ground beef. Breaking up big chunks of meat. And stirring occasionally to evenly cook. Once the beef has browned and cooked, remove from heat and pour into a bowl and set aside to add back in later.
- In the same skillet, add a 2 tbsp olive oil, diced onion, garlic. Stirring occasionally until onions are cooked down. Add in fresh oregano, thyme, roasted tomatoes, harissa paste and tomato paste. Stir and simmer until bubbling. Let it bubble for 3-4 minutes until fragrant.
- Add ground beef back into the tomato sauce mixture. And lastly pour rice into skillet ana mix together.
- Slice peppers in half, long ways and remove seeds. Place in baking pan, open-side up.
- Scoop spice beef and rice filling into each pepper. Fill each pepper to the top. Sprinkle top with parmesan cheese. Cover baking pan with foil.
- Bake in the oven for 35-45 minutes, removing the foil the last 5 minutes to brown the cheese on top. Remove from oven and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes