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Deconstructed Stuffed Peppers
Deconstructed Stuffed Peppers - Health Chefs
12 ingredients · 50 minutes · 3 servings

Ingredients

1/2 cup Brown Rice
12 oz Extra Lean Ground Beef
1 1/2 tsp Extra Virgin Olive Oil
1 1/2 Red Bell Pepper (chopped)
1 1/2 tsp Italian Seasoning
1 tsp Paprika
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 3/4 cups Crushed Tomatoes (from the can)
1/2 cup Diced Tomatoes (from the can)
1/4 cup Water
3 stalks Green Onion (chopped, divided)

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat a large pot over medium-high heat. Add the beef to the pan, breaking it
up with a wooden spoon as it cooks. Once it is cooked through and no longer pink,
transfer the meat to a plate and drain any excess drippings from the pan.
3. Add the oil to the same pot and cook the peppers for about 8 minutes until just tender.
Add the browned beef back to the pot and season with Italian Seasoning, paprika,
salt and red pepper flakes.
4. Add the crushed tomatoes, diced tomatoes, water, and half of the green onions. Bring to
a gentle boil, then let simmer for 25 to 30 minutes or until the peppers are very tender.
Season with additional salt if needed.
5. To serve, divide the beef mixture and rice between bowls. Stir together and then top with
the remaining green onions. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days. This dish will thicken as it cools, so
you may want to add a bit of water when you reheat it until your desired consistency is
reached.
Serving Size
One serving is approximately 1 1/3 cups of the beef mixture and 2/3 cups of the rice.
More Flavor
Use garlic-infused olive oil instead. Make it spicier with more red pepper flakes or cayenne
pepper. Make it smokier with smoked paprika or chipotle chili powder.
No Red Bell Pepper
Use any colour of bell pepper instead.
No Beef
Use ground pork or sausage meat instead.

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