-
1
In a large microwavable container, add rice, warm water, bouillon, tomato paste and pepper.
-
2
Make sure paste is well incorporated into the rice mixture.
-
3
It helps if your water is warm, then you can dissolve your bouillon and paste before adding to rice.
-
4
Once mixed, place in microwave with lid slightly covering but not closed and microwave for about 5 mins.
-
5
Let rice sit for another 5 mins or until liquid is dissolved and rice is tender to fluff with a fork.
-
6
Set aside rice mixture with lid on to stay warm and in a Large Pan, add about a tbs of olive oil and start cooking down onion, garlic, carrots, red bell pepper and zucchini.
-
7
Cook on about Medium temperature until vegetables are tender but not over cooked.
-
8
You want them to keep their shape when incorporating all ingredients.
-
9
Remove from pan & set aside.
-
10
In the same pan, start cooking your ground beef until well browned.
-
11
Approximately 5mins.
-
12
Drain all fat from beef with a spoon.
-
13
Adjust your temperature to med low and add your cooked vegetables and the can of tomato sauce.
-
14
Fold in all ingredients and simmer on low for about 5 mins more.
-
15
Turn off stove and allow mixture to cool down.
-
16
Taking your green bell peppers, cut in half so they create little cups and can stand up on their own on the pan.
-
17
Remove core, stems and all seeds.
-
18
Using any large baking dish, cover entire bottom in foil to eliminate messy cleanup.
-
19
Place all pepper halves on bottom about 1/2 inch away from each other
-
20
Preheat oven to 375F
-
21
Take beef and vegetable mixture and in a large bowl mix into rice.
-
22
Fold ingredients together as to not mush up rice or break down vegetables.
-
23
This is the seasoning stage.
-
24
Adjust flavors to your preferences by adding more salt or herbs if you choosing.
-
25
Once everything is mixed well, start filling pepper halves by pushing down rice/meat mixture until they are fully filled.
-
26
You may have extra filling which is always yummy on it's own.
-
27
:)
-
28
Once all pepper halves are completed, pile on shredded cheese.
-
29
Cover entire pan and peppers with foil trying not to touch tops of peppers.
-
30
Make sure there is a slit on the top for steam.
-
31
Place in oven and cook for about 30 mins.
-
32
During the last 5 mins, remove foil and allow cheese to brown.
-
33
I serve these on their own with a sprinkling of parmesan cheese.
-
34
You can change up the recipe and add mushrooms if desired or even substitute white rice for brown.
-
35
I made a low carb version without rice and used 3lbs of ground beef and a pound of lean sausage instead.
-
36
The possibilities are endless.
-
37
I hope you enjoy!
