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Unstuffed Pepper Stew
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Unstuffed Pepper Stew

Unstuffed Pepper Stew

with Cheddar Cheese

This flavour-packed stew with juicy ground beef, herbs, tender veggies and rice and is the way to go when you don't have the time or inclination to stuff peppers!

Tags:
Quick
Quick Prep
Allergens:
Soy
Wheat
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

370 mL

Crushed Tomatoes

2 unit

Beef Broth Concentrate

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Italian Seasoning

¾ cup

Parboiled Rice

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

160 g

Sweet Bell Pepper

7 g

Parsley

1 unit

Garlic, cloves

113 g

Yellow Onion

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories750 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber7 g
Protein38 g
Cholesterol90 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Pot

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.

Cook onions and beef
3

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper. Add garlic. Cook, stirring often, until fragrant, 30 sec.

Cook stew
4

Add peppers, crushed tomatoes, soy sauce, broth concentrates, Italian Seasoning, half the parsley, 1 3/4 cups water and 1/2 tsp sugar (dbl both for 4 ppl) to the pot with beef. Season with salt and pepper. Bring to a simmer over high, scraping up any bits that stick to the bottom of the pot. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until peppers are tender, 8-10 min.

Finish stew
5

Fluff rice with a fork, then add to stew. Season with salt and pepper, to taste, then stir to combine. (TIP: If stew is too thick, add 1/4 cup water to loosen.)

Finish and serve
6

Divide stew between bowls. Sprinkle cheese and remaining parsley over top.