I hope you all had a great day! Matt and I were fortunate to go on a neighborhood walk before making our quick dinner. I so love this time of year – mild temperatures mean getting to enjoy a walk without building uo a sweat.
I did not take many photos while assembling our meal, but I thought this recipe was worth sharing. Again, I see it as a method with plenty of ways others can customize it to their preferences.
Stuffed Peppers Quick Enough for a Weeknight Dinner
Ingredients to serve 2:
1 red bell pepper, halved and seeded
2/3 c cooked brown rice (cooked in chicken broth for added flavor)
1/4 lb lean ground beef
Herbs and spices such as salt, pepper, cumin, cayenne, allspice, paprika, thyme, and fresh oregano
1 oz jack cheese, freshly shredded
Preheat the oven to 400°. Roast the peppers until softened.
Heat a pan on medium and add a small drizzle of olive oil. Sauté the beef along with the spices in the pan until it’s nearly all brown. Add the oregano towards the end. Combine the beef, rice, and cheese then divide evenly between the two pepper halves.
Reduce the oven to 375° and bake until all is warm and incorporated. Top with diced avocado. We served ours with steamed broccoli and cauliflower topped with Eat Well‘s black bean hummus.
Lastly, today was National Dessert Day, so I hope you all had something tasty to celebrate!
I chose Chobani‘s newest flip cup flavor, Pumpkin Harvest Crisp. It was quite enjoyable!