Coconut Free Stuffed Bell Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
For the filling
- 1 lb ground beef (85% lean)
- 2 tbsp garlic-infused olive oil
- 4 scallions, green tops only, thinly sliced
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups cooked white rice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
For topping
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pepper halves and blanch for 3 minutes, until just slightly softened but still holding their shape. Transfer cut-side down to a paper-towel-lined surface to drain.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C).
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