5 Large bell peppers (Make it Colorful) 1lb lean (90%) ground beef 2 tablespoons chopped onion 1 cup cooked brown rice and quinoa (White Rice can be used instead)
1 teaspoon salt
1 Cup Chopped potatoes
3 tablespoons spiiCery Tomato Stew Bonnet
1 tablespoon Olive oil
¾ cup shredded mozzarella cheese (3 oz)
1 cup crispy Bacon (Garnish) (Optional)
Heat oven to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook Bell peppers in Air fryer for about 5mins.
In 10-inch wok, cook beef and onion, potatoes, pre-cooked brown rice and Quinoa over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown. Stir in, salt, 1 cup of spiiCery Tomato Stew Bonnet;1/4 a cup of water cook for about 10mins. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Sprinkle some cheese and bake for about 10mins. Once it is done add some crispy bacon and it is ready to be served.