Hearty Stuffed Bell Pepper (Print Version)
# Ingredients:
→ Meat
01 -
1 lb ground beef
→ Vegetables
02 -
2 bell peppers (1 red, 1 green), diced
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
→ Spices and Seasonings
05 -
1 tbsp Cajun seasoning
06 -
½ tsp black pepper
07 -
¼ tsp red pepper flakes
08 -
1 tbsp Worcestershire sauce
→ Canned Goods
09 -
1 can (14.5 oz) diced tomatoes
10 -
1 can (15 oz) crushed tomatoes
→ Liquids and Broth
11 -
4 cups beef broth
→ Grains
12 -
¾ cup long-grain white rice
→ Dairy
13 -
1 cup shredded cheddar cheese
# Instructions:
01 -
In a large pot or Dutch oven, cook ground beef with chopped onions and diced bell peppers over medium heat. Season with Cajun seasoning, black pepper, and red pepper flakes. Stir occasionally until beef is browned and vegetables have softened.
02 -
Incorporate minced garlic into the pot and cook for approximately 2 minutes until aromatic.
03 -
If necessary, drain any excess grease from the pot, then return the contents to the heat.
04 -
Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice to the pot. Stir thoroughly to combine all elements.
05 -
Bring mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the rice is tender.
06 -
Ladle the soup into serving bowls, top each with shredded cheddar cheese, and serve immediately while hot.
# Notes:
01 -
Adjust red pepper flakes to control the spice level. For a thicker consistency, reduce beef broth or incorporate a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) near the end of cooking. Ground turkey or Italian sausage may be used as alternatives to ground beef.