Beef Stuffed Pepper Rice

Instructions

1. 1

   Finely dice the bell pepper, discarding the stems and seeds, and finely chop the onion. Mince the garlic and grate the cheddar. Cook the white rice according to the package directions.

2. 2

   Add the olive oil to a deep 30 cm skillet and preheat over medium-high heat for 1 minute.

3. 3

   Add the beef, bell pepper, onion, salt and black pepper. Cook uncovered for 8 minutes, breaking the beef into small crumbles and stirring frequently, until the vegetables have softened and the beef reaches 160°F/71°C on a food thermometer. Wash hands after handling raw beef.

4. 4

   Stir in the garlic and oregano for 30 seconds over medium-high heat. Add the tomato sauce and cook, stirring, for another 30 seconds.

5. 5

   Add the cooked white rice and the 30 ml water. Stir thoroughly, reduce the heat to medium and cover. Heat for about 4 minutes, stirring halfway through, until the rice is steaming and the mixture reaches 165°F/74°C throughout. The sauce should coat the rice without free liquid.

6. 6

   Reduce the heat to low, scatter the cheddar over the rice and cover for 1 minute to melt. Divide into four portions and serve.