Tender bell peppers stuffed with mexican-spiced ground beef and rice are easy and quick to make!
Ingredients for 2 persons
- 2 large red bell peppers
- 200 g of ground beef
- 70 g of raw rice (= 200 g of cooked rice)
- 40 g of grated cheese
- 1 tablespoon of olive oil
Mixture of spices:
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of ground pepper
- ½ teaspoon of paprika
- ¼ teaspoon of dried garlic
- ¼ teaspoon of onion powder
- ¼ teaspoon of paprika
Preheat the oven to 400 ° F / 200 ° C.
Step 1: cook the rice in water
In a saucepan of boiling water, add the rice. Cook on high heat, respecting the cooking time indicated on the package.
After cooking, drain the rice in a colander and rinse with cold water to prevent the rice grains from clumping together. Set aside.
You can also use already cooked rice: you have to use 200 g of cooked rice for this recipe.
In a frying pan, heat the olive oil and brown the ground beef over medium heat (7/10). Stop cooking when the first pieces of beef begin to grill.
Add the mixture of spices and cooked rice to the beef pan. Mix well. Set aside.
Cut the top of each bell pepper.
Empty the inside of the bell peppers: remove the white membrane and seeds. Rinse the bell peppers with cold water to remove the last seeds.
Put the bell peppers on a baking sheet covered with baking paper.
Garnish the bell peppers with the mixture of beef and rice with spices.
Sprinkle grated cheese over bell peppers.
Bake at 400 ° F / 200 ° C for 15 minutes.
Serve straight out of the oven.