Stuffed Bell Peppers
Toast the rice in oil first for a nutty flavor.
About an hour and a half if you’re slow · About an hour if you push
Method
chefjasonmckinney.com/recipes/stuffed-bell-peppers
- 1
10 minutes ahead. Preheat your oven to 190°C. Remove the meat from its packaging and set aside on a paper towel-lined plate to temper.
- 2
In a small sauce pot over medium heat, stir together 1 tablespoon of the olive oil and the rice. Toast the rice until fragrant, then add the stock and a pinch of salt. Bring to a boil, then adjust the heat to maintain a low simmer, covered, until all the liquid is gone.
- 3
To prepare the peppers, deseed and de-vein them, then toss with the remaining olive oil and a pinch of salt. Pre-bake until softened, about 10 minutes. Set aside.Timer: 10 min
- 4
Dice the onion and zucchini. Chop the mushrooms and tomato. Mince the garlic. Grate the cheese.
- 5
In a mixing bowl, season the beef with salt and pepper, chili flake, and oregano.
- 6
Pop your saute pan on high heat. Add 2 tablespoons of canola oil and sear the ground beef. Once GBD, remove from pan and set on a plate with paper towels to drain.
- 7
Wipe out your pan and return to medium heat.
- 8
Add 2 tablespoons of canola oil and saute the onions. Season with salt. Add in the mushrooms and saute until they release some of their juice, then add the garlic and zucchini. Saute until soft, then add the tomatoes.
- 9
Once cooked, transfer to a mixing bowl along with the ground beef, rice, and half of the cheese.
- 10
Stuff those peppers!!! Top with the last of the cheese.
- 11
Pop those peppers back into your skillet or onto a baking dish. Bake until you’ve browned the cheese on top! Dig in Chef!
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