Einfache gefüllte Paprikaschoten

Zutaten

• 2 Tablespoons Extra-virgin Olive Oil or avocado oil
• 1 Medium Onion, diced
• 2-3 Garlic Cloves, minced
• 1 pound Lean Ground Beef
• 1 1/2 Cups Cooked Brown Rice
• 14.5 ounces Diced Tomatoes (one can)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Dried Oregano
• 2 teaspoons Paprika
• Kosher salt and pepper, to taste
• 7 Large Bell Peppers, tops and cores removed
• 1 Cup Shredded Cheddar Jack Cheese
• Freshly chopped parsley, for garnish

Zubereitung

1. 1

   Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

2. 2

   Cook the beef: Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.

3. 3

   Add seasonings and tomatoes: Stir in the tomato paste, diced tomatoes, dried oregano, paprika, salt, and pepper. Simmer the mixture for 5 minutes to allow the flavors to meld.

4. 4

   Combine rice: Remove the skillet from heat and fold in the cooked brown rice until evenly mixed with the beef and tomato mixture.

5. 5

   Stuff the peppers: Preheat your oven to 375°F (190°C). Fill each bell pepper with the beef and rice mixture, pressing down gently to pack the filling.

6. 6

   Bake the peppers: Arrange the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheddar jack cheese on top of each pepper, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.

7. 7

   Garnish and serve: Remove the stuffed peppers from the oven and sprinkle freshly chopped parsley on top for a fresh finish. Serve warm.