Stuffed Peppers with Beef (codes 24003 or 24006 or 28085)
Ingredients:
- 4 large bell peppers (red, green, or yellow)
- 500 g pre-cooked ground beef Specialties (MB 24003 seasoned, 24006 lean, or 28085 extra lean).
- 1 chopped onion
- 2 minced garlic cloves
- 1 cup cooked rice
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste (or ketchup if you prefer a milder flavor)
- 1 teaspoon oregano or Italian seasoning
- Salt and pepper to taste
- Grated cheese (cheddar, mozzarella, or other), to taste
- A drizzle of olive oil
Preparation:
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the peppers and remove the seeds and membranes. Blanch for 2–3 minutes in boiling water (optional, but makes them more tender). Drain.
- In a skillet, sauté the onion and garlic in a little oil. Add the pre-cooked ground beef and heat until browned.
- Add the tomatoes, tomato paste, spices, salt, and pepper. Simmer for 5 minutes.
- Remove from heat, add the cooked rice, and mix well.
- Stuff the peppers with the mixture. Place in an ovenproof dish.
- Sprinkle grated cheese on top (optional but delicious).
- Bake for 25 to 30 minutes or until the peppers are tender and the cheese is melted/golden brown.
Variations:
- Replace the rice with quinoa, couscous, or cauliflower rice for a lighter version.
- For a more “Tex-Mex” version, add corn, cumin, and a little chili powder.
Technical specifications:
24003 Boeuf haché assaisonné cuit
28085 Boeuf haché extra maigre cuit
