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Stuffed Peppers

Ingredients
  • 1/2 c. uncooked white or brown rice
  • 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 2 Tbsp. tomato paste
  • 1 lb. ground beef
  • 1 14.5-oz. can diced tomatoes
  • 1 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 6 bell peppers (tops and cores removed)
  • 1 c. shredded Monterey jack
  • Chopped fresh parsley for service
Instructions
  1. Step 1
  2. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
  3. Step 2
  4. Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
  5. Step 3
  6. Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
  7. Step 4
  8. Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
  9. Step 5
  10. Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
  11. Step 6
  12. Top with parsley before serving.
Read it online: https://www.ralphviola.com/recipe/wprm-stuffed-peppers/