Mexican Rice Stuffed Bell Peppers

Here is another decently healthy and delicious meal the family will love! I cannot get enough of these stuffed bell peppers and I was never much of a fan of them before this recipe. They are so easy to make and I don’t have to feel bad about eating them!

Ingredients

Canola or vegetable oil
8 bell peppers, tops and cores removed
1 pound ground beef (I use 85-93%)
1 yellow onion, diced (2 if they are small)
1 1/2 cups cooked organic white rice
2 cups shredded Monterey jack cheese
2 tbsp organic tomato paste
1 10oz can of organic diced tomatoes with green chilies
3 cloves of garlic
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
1 1/2 tsp dried oregano

Directions

Preheat your oven to 400 degrees.
In a pan over medium to medium-high heat, heat up your ground beef and season with some salt, pepper, and garlic powder. Heat it up until it’s almost cooked all the way.
Add your diced onion and cook until the onion is almost translucent.
Add in your garlic and cook for a couple more minutes until the onion is translucent and the garlic is fragrant.
Stir in the tomato paste.
Stir in the rice and diced tomatoes with green chilies. Season with salt, pepper, garlic powder, and oregano. Let simmer and stir occasionally until the liquid has reduced slightly.
Add 1 cup of Monterey jack cheese to the beef and rice mixture and stir it throughout evenly until it is melted. Turn off the heat.
Lightly oil your baking dish (I used bread loaf pans) and lightly oil the outside of your bell peppers.
Spoon the beef and rice mixture into each pepper. Top all of the peppers with a total of 1 cup of Monterey jack cheese.
Cover the baking dishes with aluminum foil and place in the oven for about 35 minutes.
Uncover and bake for an additional 10 minutes.
Your peppers are done and ready to enjoy!