Shredded Beef Stuffed Bell Pepper

Ingredients

• Red Bell Pepper1 count (120 g)
• Beef100 g
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use beef tenderloin or shoulder clod. Depending on that choice, the cooking process will be different.

2. 2

   Step 2

   Cut the beef into small pieces lengthwise. This will speed up the cooking process.

3. 3

   Step 3

   Put the beef in a pot and cover with water. Add garlic, a bay leaf and salt.

4. 4

   Step 4

   Cook in a pressure cooker for about 20 minutes. If you have a common pot, the cooking time will be longer.

5. 5

   Step 5

   After that time, check the beef is soft by sticking a fork. Remove and set aside.

6. 6

   Step 6

   While it's still hot, shred the beef using a fork. Season with oil, parsley, salt and pepper to taste.

7. 7

   Step 7

   At the same time, cut the upper part of the bell pepper and remove the seeds.

8. 8

   Step 8

   Take the bell pepper to the microwave for 7 minutes or the oven/air fryer over 356 °F (180 °C) for 8 minutes.

9. 9

   Step 9

   You can also put the bell pepper in a pan with a bit of water. Cover and let cook over medium heat for 5-7 minutes.

10. 10

    Step 10

    Fill the bell pepper with the shredded beef and some cooking broth.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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