พริกหวานยัดไส้เนื้อบด Stuffed Bell Peppers with Beef and Rice by ครัวหรรษา

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil tends to be more budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is often less expensive.

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove seeds.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add ground beef to the skillet and cook until browned, breaking it apart with a spatula.

Stir in cooked rice, tomato sauce, cumin, paprika, salt, and black pepper until well combined.

Remove from heat and mix in chopped parsley and half of the cheddar cheese.

Stuff each bell pepper with the beef and rice mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish and pour beef broth around them.

Cover the dish with foil and bake for 30 minutes.

Remove foil, sprinkle remaining cheddar cheese on top of the peppers, and bake for an additional 10-15 minutes until cheese is melted and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens