Steak, Brown Rice & Veggie Stuffed Peppers

Ingredients:

• 2 large red bell peppers
• 1 c cooked brown rice
• 6 oz. lean steak, diced
• 1/2 c frozen peas, thawed
• 1/2 c frozen broccoli florets, thawed
• 1 medium tomato, diced
• 1/2 c diced yellow onion
• 1 clove garlic, minced
• 2 T olive oil
• 1/2 t ground cumin
• 1/2 t smoked paprika (regular paprika is also fine)
• 1/4 t cayenne pepper
• 1/2 t salt

Directions:

Preheat oven to 350°. Prepare a small, shallow baking dish with a very light coating of cooking spray and set aside. Rinse the bell peppers and pat dry gently with a paper towel. Slice off just the very top of the pepper and remove the seeds & veins. Take the "lid" of the pepper and cut off the remaining flesh, dicing into small pieces. Set aside with the rest of the veggies.

In a large skillet, heat the olive oil and add the minced garlic and onion. Sauté over medium heat until fragrant, then add the diced steak and all the seasonings. Cook for about 2 minutes or until the steak begins to brown (don't overcook as this will continue cooking in the oven!). Add the diced peppers, tomatoes, peas, broccoli and rice, and stir together until completely combined. Check for seasonings and adjust accordingly with salt & pepper. Cook for another 3-4 minutes. Remove from heat and set aside.

Spoon a generous amount of the rice, steak & veggie mixture into each pepper until completely full (go ahead, pack it in!). Place the stuffed peppers in the prepped baking dish, tent with foil, and place in the oven. Cook for about 30 minutes and remove from the oven. Allow to cool for about 5 minutes. Serve with a nice salad, and enjoy!

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