Protein Upgrade | Cheesy Mexican-Style ORGANIC Beef Stuffed Peppers
with Mozzarella, Tomato & Rice
Cooking time
40 minutes
Servings
2/4
Calories
840 /serving
Green peppers can do all sorts of stuff—literally! You’ll want to bake these plump specimens for a few minutes first to soften them up before packing them to the gills with goodness. Fill them with a banging combination of Mexican-spiced ground beef—certified organic, so it’s better for you and the environment—mixed with loads of tender rice, chopped tomato and scallions. A cloak of grated mozzarella cheese seals in the flavours as they finish cooking—and you’ll be bubbling over with enthusiasm right along with them.
We will send you:
- 340g Organic lean ground beef
- 2 Garlic cloves
- 2 Scallions
- 1 Tomato
- 2 Green peppers
- 160g White rice
- 60g Grated mozzarella
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
15 g
Sodium
580 mg
Total Carb
79 g
Sugars
6 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the tomato. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Mince the garlic.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Bake the green peppers
Meanwhile, halve and core the green peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Arrange, cut-sides up, and bake, 5 to 6 min., until beginning to soften.
Make the filling & bake the stuffed peppers
To the pot of rice, add the beef, tomato, white bottoms of the scallions and ⅓ of the cheese; stir well. When the green peppers are beginning to soften, remove from the oven and stuff with the filling. Top with the remaining cheese. Bake, 12 to 15 min., until the cheese is melted and golden. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Plate your dish
Divide the stuffed peppers between your plates. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
