Beef, Egg, Rice and Parmesan Cheese Stuffed Bell Pepper

Ingredients

• Ground Beef120 g
• Rice1/4 cup (50 g)
• Onion1/4 count (38 g)
• Tomato Sauce1 tablespoon (14 g)
• Parmesan Cheese1 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Egg2 count (110 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the upper part of the bell pepper and remove the seeds. Then take the bell pepper to the microwave for 7 minutes or to the oven over 356 °F (180 °C).

3. 3

   Step 3

   You can also put it in a pan with some water. Cover and let cook for 5-7 minutes over medium heat.

4. 4

   Step 4

   Heat a pan over medium-high heat. In the meantime, chop the onion.

5. 5

   Step 5

   Once heated, pour the oil and spread. Add the onion with a pinch of salt and stir-fry for 5 minutes.

6. 6

   Step 6

   Once soft and translucent, add the ground beef.

7. 7

   Step 7

   Cook for 8 minutes until browned. Add the rice, tomato sauce and chopped parsley.

8. 8

   Step 8

   Add salt and pepper, mix well and add the eggs. Stir until the egg sets.

9. 9

   Step 9

   Remove, stuff the bell pepper with the mixture and cover with shredded cheese.

10. 10

    Step 10

    Serve. If you have more filling, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef, Egg, Rice and Parmesan Cheese Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.