Ingredients:
3 peppers (multicolour)
Steak
Olive Oil
1 Onion Diced
1 cup of Rice
1 tbsp tomato paste
2 Garlic cloves minced
1 tbsp Taco Seasoning
1 chicken bullion
2 cups of water
Shredded cheese
Optional:
Cilantro
Sour cream or Greek Yogurt
Lime
Method:
Start by cooking the steak. In a pan over medium heat with a little bit of olive oil in the pan, cook your steak the way you prefer with a little bit of salt and pepper for seasoning. Once the steak is cooked to your liking. Set aside and let it sit.
In the same pan, on medium heat with a bit more olive oil, sauté the onion and garlic. Once the onion is cooked and transparent, add the rice and stir to coat with all the yummy onion juices. Stir in the tablespoon of tomato paste and crumble in one chicken bullion cube. Add the 2 cups of water and the tablespoon of taco seasoning. Let the rice simmer until it is cooked. You may need to add some more water, but remember to taste test before you add the water, as you do not want over cooked rice. Slice up and cube the steak and when the rice is fully cooked stir in the steak.
Half and take the seeds out of the peppers, and fill with the rice filling and sprinkle some cheese on top. With the broil on low, place the peppers on a cookie sheet and place in the oven to melt the cheese.
Top with some cilantro, a dollop of sour cream and some lime.
Enjoy!