Rice Stuffed Peppers

4 large bell peppers 

250g cup cooked rice

200g cup cheese (cheddar)

1 medium onion, finely chopped

500 grams minced beef

2 tbsp tomato paste

1 tsp dried herbs
1 tsp garlic powder
Salt and pepper to taste

 2 tbsp olive oil

Fresh parsley, chopped (optional, for garnish)

1. Preheat the oven to 200c
2. Cut the bell peppers in half and remove the seeds and membranes. Set aside.
3. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes.
4. Add the beef to the pan and cook until browned, breaking it up with a spoon, about 6-8 minutes.
5. Add the garlic powder and cook for another minute.
6. Stir in the cooked rice, tomato paste, herbs, salt, and pepper. Cook for 5 minutes, until heated through.
7. Remove the pan from heat and stir in half of the cheese.
8. Stuff each bell pepper with the meat and rice mixture and place them in a baking dish.
9. Cover the dish with foil and bake in the preheated oven for 30 minutes.
10. Remove the foil, sprinkle the remaining cheese on top of the peppers, and bake for an
additional 10 minutes, until the cheese is melted and bubbly.
11. Remove from the oven and let cool slightly. Garnish with chopped parsley if desired.
12. Serve and enjoy!

Swap the meat for cottage cheese, tofu, or other meat alternative of your preference to make a vegetarian or vegan option!