Beef, Rice and Pepper Stew
with Cheddar Cheese
This flavour-packed stew with juicy ground beef, herbs, tender veggies and rice is the way to go when you don't have the time or inclination to stuff peppers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Marinara Sauce
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
½ tbsp
Italian Seasoning
¾ cup
Parboiled Rice
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
160 g
Sweet Bell Pepper
7 g
Parsley
1 unit
Garlic, cloves
113 g
Onion, chopped
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
¾ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, if desired. Add garlic, soy sauce and half the Italian Seasoning (use all for 4 ppl). Season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Add peppers, marinara sauce, stock powder, half the parsley, 2 cups water and 1/2 tsp sugar (dbl both for 4 ppl) to the pot with beef. Season with pepper and 1/2 tsp salt (dbl for 4 ppl). Bring to a gentle boil over high, scraping up any bits that stick to the bottom of the pot. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until peppers are tender, 8-10 min.
Fluff rice with a fork, then add to stew. Season with salt and pepper, to taste, then stir to combine. (TIP: If stew is too thick, add 1/4 cup water to loosen.)
Divide stew between bowls. Sprinkle cheese and remaining parsley over top.
