Speedy Beef-Stuffed Peppers
with Savoury Rice and Side Salad
Tonight's dinner provides cozy comfort in a hurry! Enjoy the classic flavours of mum's delicious stuffed peppers in a fraction of the time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Parboiled Rice
320 g
Sweet Bell Pepper
113 g
Grape Tomatoes
50 g
Shallot
56 g
Baby Spinach
1 tbsp
Pastrami Spice Blend
1 unit
Vegetable Broth Concentrate
¼ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
1.25 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Cut peppers in half lengthwise, then remove the inside cores and seeds to make bowl shapes (keep the stems on). Halve tomatoes. Peel, then finely chop shallot. Whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl.
Add rice to the pot of boiling broth. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, place peppers cut-side down on a baking sheet. Coat the outside of each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in the middle of the oven, until tender-crisp, 8-10 min.
While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, shallots and Pastrami Spice Blend. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Remove pan from heat.
When rice is done, fluff rice with a fork. Season with salt. Add 1/2 cup cooked rice (dbl for 4 ppl) to the pan with beef mixture and stir to combine. Season with pepper. Flip the pepper halves so they are cut-side up, then stuff with beef and rice mixture. Sprinkle cheese over the stuffed peppers, then broil in the middle of the oven, until cheese melts, 2-3 min. (NOTE: Keep an eye on the peppers so they don't burn!).
Add spinach and tomatoes to the large bowl with dressing. Toss to combine. Season with salt and pepper. Divide stuffed peppers, remaining rice and salad between plates.
