Poivrons farcis faciles au bœuf haché

Ingrédients

• 1.5 lbs lean ground beef
• 3 shallots (or 1 small onion) (diced finely)
• 4 cloves garlic (minced finely)
• 200 grams mushrooms (diced finely)
• 4-5 tbsp strained tomatoes
• 3 cups cooked rice
• 6 tops of bell peppers (diced finely)
• 1 tbsp chili flakes
• 6 bell peppers (tops cut off, seeds removed)
• salt & pepper
• shredded cheese

Préparation

1. 1

   Pre-heat oven to 350F and bring a pot of lightly salted water to a boil.

2. 2

   Cut off the tops of your bell peppers (save the tops!) and remove the seeds inside the bell peppers. Set aside until the water has boiled.

3. 3

   Dice up the tops of the bell peppers, shallots, garlic, and mushrooms. (note I'm using shallots because that's what I personally had on hand. If you have a small onion, that works too!)

4. 4

   Once the water has boiled and you're done dicing everything, put the bell peppers in and let them boil for around 5 minutes, until they've soften. Leave them on a rack to dry once they're done.

5. 5

   While the bell peppers are boiling, grab your skillet and on medium-high heat, start browning your ground beef (season with salt and pepper).

6. 6

   Once the beef has browned, mix in the diced bell peppers, mushrooms, shallots, garlic, chili flakes, and the strained tomatoes. After 3-5 minutes, stir in your rice.

7. 7

   When everything is cooked, start stuffing your bell peppers. I layered some cheese in the middle of the bell peppers as well as on top before placing them in the oven to bake for 20 minutes.

8. 8

   After 20 minutes or once your cheese as melted and browned a little, they're ready to be served.