Steak and Rice Stuffed Peppers

These vibrant steak and rice stuffed peppers are a delightful fusion of traditional flavors and creative presentation. Juicy steak combined with seasoned rice and fresh vegetables creates a hearty filling, while the colorful bell peppers add a touch of sweetness and crunch. This dish is not only visually appealing but also packed with protein and fiber, making it a satisfying meal for any occasion.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or diced steak
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or a blend)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet over medium heat, sauté the onion and garlic until translucent.
4. Add the ground beef or diced steak to the skillet, cooking until browned. Drain excess fat if necessary.
5. Stir in the cooked rice, diced tomatoes, smoked paprika, cumin, salt, and pepper. Mix until well combined and heated through.
6. Spoon the steak and rice mixture into each prepared bell pepper, packing it gently.
7. Top each stuffed pepper with shredded cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Garnish with fresh parsley before serving.