Stuffed Pepper Rice Bowl

Deconstructed stuffed peppers with rice, beef, and tomato.

Serves 4 medium 15 min prep · 30 min cook mexican Priced at Food 4 Less - Hammond Shopping Center

$17.15 estimated ingredients

Ingredients

rice — 1.5 cup Store item: Knorr ® Chicken Rice Sides

$1.33
ground beef — 1 lb Store item: Ground Beef and Pork Blend, 80% Lean/20% Fat

$8.00
tomato — 2 each Store item: Hunt’s Tomato Paste

$1.29
onion — 1 each Store item: ONION POWDER - SMART WAY - 1.75 OZ

$1.25
tomato paste — 2 tbsp Store item: Hunt’s Tomato Paste

$1.29
cheese — 0.5 cup Store item: Tillamook Cream Cheese Brick

$3.99

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How to prepare

About this recipe

Stuffed Pepper Rice Bowl is a deconstructed stuffed pepper: seasoned ground beef and tomato over fluffy rice with melted cheese— all the flavor without hollowing peppers. This mexican recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 30 minutes of cooking.

What you will need ready

1.5 cup rice
1 lb ground beef
2 tomato
1 onion
2 tbsp tomato paste
0.5 cup cheese

Step-by-step

Cook 1.5 cup rice according to package directions; keep warm.
Dice 1 onion and 2 tomato. Mince garlic if you have it.
Brown 1 lb ground beef with 1 onion in a skillet over medium-high until no pink remains.
Stir in 2 tbsp tomato paste and diced 2 tomato.
Simmer 10 minutes until thick and rich.
Season with salt, pepper, and cumin if desired.
Taste and adjust seasoning.
Divide 1.5 cup rice among bowls.
Spoon beef mixture over rice.
Top with 0.5 cup cheese while mixture is hot so it melts.

Serving

Serve in wide bowls. Refrigerate components up to 3 days; reheat beef separately.

Cook tips

Simmer until tomato mixture is thick, not watery.
Salt rice lightly—it is the base layer.
Shredded cheese melts faster on hot beef.
Leftover rice works if refreshed with splash of water when reheating.