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Beef and Pepper Rice Bowl
This hearty and flavorful bowl combines tender ground beef with vibrant peppers and jalapeño, served over a bed of rice for a satisfying meal.
Ingredients:
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, diced
1 pound ground beef
½ cup soy sauce (low sodium optional)
1 tablespoon garlic powder
1 teaspoon salt
2 teaspoons black pepper
Optional: Cooked rice, for serving
Directions:
1. Heat the butter in a large skillet over medium heat until melted. Add the diced onion and cook for 2-3 minutes until softened.
2. Stir in the green bell pepper, red bell pepper, and jalapeño. Sauté for 4-5 minutes, until the peppers are tender.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes.
4. Stir in the soy sauce, garlic powder, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Serve the beef and pepper mixture over cooked rice, if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4 servings | Kcal: 350 kcal per serving

For the crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup sugar

#### For the cheesecake filling:
– 16 oz (450g) cream cheese, softened
– 1 cup sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1 cup heavy cream

### Instructions:

#### Step 1: Prepare the crust
1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool.

#### Step 2: Make the cheesecake filling
1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add in the sugar and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid over-mixing.
4. Gently fold in the sour cream until smooth.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture until no streaks remain.

#### Step 3: Bake the cheesecake
1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake in the oven for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.

#### Step 4: Chill and serve
1. Once cooled, remove the cheesecake from the oven and let it cool to room temperature.
2. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Before serving, you can top it with fresh fruits, whipped cream, or a fruit sauce if desired.

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