Stuffed bell pepper with Mexican orzo bake
Stuffed bell pepper with Mexican orzo bake
973kcal Per person
43g Protein
94g Carbs
47g Fat
8g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 1 bell pepper
- 2 tablespoons olive oil (30 ml)
- ¼ red onion
- 1 clove garlic (5 g)
- 2 ounces corn (56 g)
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 teaspoon ground cumin (2 g)
- 1 pinch chili powder (1 g)
- 7 ounces diced tomatoes (196 g)
- 1 ½ ounce cheddar cheese, shredded (42 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the orzo according to the instructions on the package until tender.
- Halve the bell pepper and remove the seeds. Place the pepper halves in an oven dish and coat with ¼ of the oil. Place the dish on a rack in the oven and roast the pepper for 10 minutes.
- Finely chop the onion and mince the garlic. Rinse the corn in a sieve with cold water and let drain.
- Heat the remaining oil in a pan. Sauté the onion and garlic for 2-3 minutes. Add the ground beef along with the paprika powder, cumin and chili powder and sauté for 4 minutes. Stir in the diced tomatoes and let simmer for another 4 minutes over low heat. Then, stir in the orzo and corn and turn off the heat. Season the orzo with salt and pepper.
- Remove the pepper from the oven. Fill them with the orzo mixture and distribute any leftover mixture around the pepper halves. Sprinkle the cheddar cheese on top. Place the dish with the stuffed pepper back in the oven and bake for another 10 minutes.
- Serve the stuffed peppers with orzo on a plate.
Requisites:
- Oven dish
Tip van FitChef
Serve the pepper garnished with thinly sliced spring onion and/or fresh cilantro.
