Ingredients Stuffed Peppers 1 tbsp olive oil
2 large bell peppers/capsicums (any colour)
250g ground beef
1/3 cup chopped onion
1 tomato, diced
3 tbsp Cajun seasoning
Salt and pepper
1/2 cup shredded mozzarella cheese
Rice Pilaf 3/4 cup rice
1 cup water
1/2 cup peas
1 vegetable stock cube
2 tbsp lemon juice
Preheat oven to 220°C, fan-forced.
In a pot, add water and vegetable stock cube and stir over medium-high heat for 2 minutes. Then, stir in the rice, peas and lemon juice over low heat. Cover with pot lid and let cook for 12-15 minutes. Remove from heat when cooked.
Add more lemon juice for a zestier kick!
Don't forget to remove the rice pilaf from heat when it's cooked.
In a medium skillet, heat up oil. Add beef, Cajun seasoning, and salt and pepper to taste. Cook for about 2 minutes until beef begins to brown. Then, add onions and tomatoes and stir until fully cooked. Remove from heat.
Add some cayenne pepper powder if you're a spice-lover like me.
Halve each bell pepper lengthwise and empty out (remove seeds and ribs) then rinse to make "bowls". Fill up each pepper "bowl" with the beef mixture and top off with cheese.
Before → After
Be sure to fill up each pepper "bowl" into its nooks-n-crannies.
Place peppers in baking dish, cover with foil, and bake for 12-15 minutes. (Optional: Then, remove foil and bake for another 3-5 minutes for cheese topping and peppers' edges to crisp.)
Make sure you arrange them carefully so they don't topple while in the oven.