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Speedy Beef-Stuffed Peppers

Speedy Beef-Stuffed Peppers

with Savoury Rice and Side Salad

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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.

Tags:Quick
Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

1.25 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate80 g
Sugar14 g
Dietary Fiber6 g
Protein37 g
Cholesterol85 mg
Sodium670 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Medium Pot
Whisk
Measuring Cups
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!).

6

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.