INGREDIENTS
NAME | WEIGHT | VOLUME |
---|---|---|
Beef, ground | 450 g / 1 lb | - |
Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Yellow onion, diced | 150 g | 1 medium onion |
Garlic, minced | 9 g | 3 cloves |
Carrot, diced | 80 g | 2 large carrots |
Red bell pepper, finely diced | 120 g | 1 pepper |
Diced tomato, canned | 400 g / 14 oz | 1 can |
Tomato paste | 30 g | 2 tbsp |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Chili powder | 24 g | 3 tbsp |
Paprika, sweet | 2 g | 1 tsp |
Italian seasoning | 1 g | ½ tsp |
Oregano, dried | - | ¼ tsp |
Red bell pepper, tops & seeds removed, cut in half lengthwise | - | 4 peppers |
Cheddar cheese, shredded | 100 g / 3½ oz | 1 cup |
METHOD
- Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium high heat and brown beef until cooked through, about 5 to 6 minutes. Season with salt and black pepper. Drain excess fat and transfer beef to a plate.
- Add olive oil to the same skillet along with onion, garlic, carrots and red bell pepper. Cook for 8-10 minutes, stirring frequently, until carrots are fork tender.
- Add diced tomatoes, tomato paste, and spices to pan; stir to combine. Add beef back to pan, combine, and let simmer for 5 to 10 minutes.
- Fill each pepper half with beef mixture and transfer to baking sheet. Sprinkle pepper halves with cheddar cheese and bake until peppers are tender and cheese is golden, about 20 to 25 minutes. Serve.
NOTES
- You can choose to broil your peppers for the last 2 minutes of cooking time
- You can use Monterey Jack cheese instead of cheddar
- Chopped parsley or cilantro makes a suitable garnish