Cheddar Bacon Stuffed Peppers

Instructions

1. Step 1

   Heat the oven to 200°C.

2. Step 2

   Brush the baking dish and pepper halves with 1 tsp (5 ml) olive oil. Arrange the peppers cut-side up, season with ⅜ tsp (2 gr) salt, and bake until they begin to soften.

   Timer: 12 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 5.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

3. Step 3

   Combine the rice and beef broth in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the liquid is absorbed; remove from the heat and let stand covered for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 240.0 ml Beef Broth, 100.0 gr White Rice

   Cookware: saucepan

4. Step 4

   Cook the bacon in the skillet over medium heat until browned and crisp. Transfer it to a plate, leaving the rendered fat in the skillet. Reserve one-third of the cooked bacon for topping and the remaining two-thirds for the filling.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Bacon

   Cookware: large skillet, plate, wooden spoon

5. Step 5

   Add the remaining 2 tsp (10 ml) olive oil and the onion to the skillet. Cook over medium heat until softened, then stir in the garlic for 30 seconds.

   Timer: 5 min (fixed)

   Ingredients used: 9.0 gr Garlic, 10.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the ground beef and cook over medium heat, breaking it into small pieces, until browned and its center reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the tomato, Worcestershire sauce, remaining ⅝ tsp (4 gr) salt, black pepper, smoked paprika, and oregano. Simmer over medium heat until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 4.0 gr Salt, 2.0 gr Smoked Paprika, 400.0 gr Tomato, 15.0 ml Worcestershire Sauce

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat. Fold in the cooked rice, the larger portion of cooked bacon, and 150 gr cheddar until evenly combined.

   Ingredients used: 150.0 gr Cheddar Cheese

   Cookware: large skillet, wooden spoon

9. Step 9

   Divide the filling among the pepper halves. Top with the remaining 50 gr cheddar and the reserved bacon.

   Ingredients used: 50.0 gr Cheddar Cheese

   Cookware: baking dish

10. Step 10

    Bake at 200°C until the peppers are tender and the cheese is melted and bubbling. Rest for 5 minutes before serving.

    Timer: 20 min (fixed)

    Cookware: baking dish