Sweet peppers baked full of seasoned beef, rice and melted cheddar

$4.12/serving$4.60at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• bell pepper3 large
• ground beef350 g
• long grain rice1/2 cup
• yellow onionhalf an onion
• garlic2 cloves
• on the vine tomato2 ea
• cheddar cheese1½ cups, grated
• paprika2 tsp
• oregano1 tsp

Method

1Rice on

• •Heat the oven to 400F.
• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 3/4 cup salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.

2Prep the peppers

• •Meanwhile, cut the bell peppers in half through the stem and pull out the seeds.
• •Finely dice half of the onion.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.

3Cook the filling

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the ground beef and cook 5 minutes, breaking it up with a spoon, until browned.
• •Add the onion and garlic and cook 2 minutes until softened.
• •Stir in the tomatoes, paprika and oregano and cook 2 minutes until saucy.
• •Fold in the cooked rice and season to taste with salt and pepper.

4Bake

• •Set the pepper halves cut side up in a baking dish.
• •Pack the filling into the peppers.
• •Top with the grated cheddar.
• •Pour 1/4 cup water into the bottom of the dish.
• •Bake 25 minutes until the peppers are tender and the cheese is browned in spots.

5Plate

• •Rest the peppers 5 minutes.
• •Serve three halves per plate, spooning any pan juices over top.