A recipe that is great for the whole family. You can also make a large batch of this and use it for meal preps for the week. So good, so filling, and a great way to enjoy summer veggies all year round now that we are into fall. One thing I kind of have missed since living in a camper is being able to Meal prep. The fridge is so tiny so there is no meal prepping happening over here. It's been really hard to stay on track eating healthy not being able to meal prep. Another easy recipe even though there looks like there is a lot of ingredients.
Ingredients
1 lb Ground beef, Lean
4 Bell peppers, Large
2 Garlic cloves
1 Onion, Medium
1 tsp Oregano, Dried
1 Parsley
1 14.5 oz Can Tomatoes
1 tbsp Tomato paste
1 cup Brown rice, Cooked
1 Kosher salt and pepper
1 pack of taco seasoning
2 tbsp Olive oil, Extra-virgin
1 cup Cheddar jack chees
Step by Step
Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray. ( Make sure you oil the baking dish)
Get out a large pan. Add oil over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat, for 5-6 minutes. Add in taco packet seasoning stir until mixed all together.
Then Stir in cooked brown rice (if you are wanting to do low carb you definitely can substitute quinoa), diced tomatoes, tomato paste, & oregano.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Optional Step: Sprinkle with cheese and bake for 5-7 minutes more.
Garnish with fresh chopped parsley before serving. Enjoy!
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