Beef-Stuffed Bell Peppers

Roasted peppers filled with tomato-seasoned beef and optional cheddar.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 420 kcal · Protein 36 g · Carbs 15 g · Fat 23 g

Ingredients

• 6 flat-bottomed bell peppers
• 1 kg ground beef
• 1 clove garlic
• 1-2 tablespoons herbs or your favorite spices (I used Peri Peri)
• 0.5 tablespoon salt
• 0.5 tablespoon black pepper
• 400 ml tomato sauce (like marinara)
• Cheddar cheese (optional)
• A couple of tablespoons of olive oil for frying

Method

1. Remove pepper tops and seeds. Set cut-side down in a baking dish and bake at 200°C for 30 minutes.
2. Brown the ground beef in a couple of tablespoons of olive oil, breaking up any clumps.
3. Stir in garlic, herbs or spices, salt, pepper and tomato sauce.
4. Turn the peppers upright, fill them with beef and add cheddar if using.
5. Return to the oven for at least 15 minutes. The source allows up to 1 hour for softer peppers.