This stuffed pepper recipe is a great way to use leftover rice. Serve these with a side of roasted veggies for a healthy and delicious dinner option!
• 4 bell peppers
• 14 oz. (400g) lean ground beef
• 1 x 14 oz. (400g) can chopped tomatoes
• 1 x 14 oz. (400g) can black beanss
• 1 cup (160g) cooked brown rice
• 2 tbsp. Mexican spice blend (taco seasoning)
Preheat the oven to 375°F (190°C). Heat a large pan over a medium-high heat and cook the beef for 5-7 minutes until browned. Add in the tomatoes and, rice and bring to the boil, then reduce the heat and simmer gently, covered, for around 5 minutes. Drain and rinse the beans, then mix into the pan and simmer for another 2 minutes.
Meanwhile, cut off the tops from peppers and remove the seeds from the inside. Place the peppers on a baking dish and fill the peppers with the beef mixture.
Cover the dish with kitchen foil and bake in the oven for 35 minutes, or until the peppers are tender.