STUFFED BELL PEPPERS

Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes
Serves: 6

Ingredients:

• 1/2 cup uncooked rice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack
• Freshly chopped parsley, for garnish

Directions:

1. Preheat the oven to 400°F.
2. In a small saucepan, prepare rice according to package instructions.
3. In a large skillet over medium heat, heat the olive oil. Cook the chopped onion until soft, about 5 minutes. Stir in the tomato paste and minced garlic, and cook until fragrant, about 1 minute more.
4. Add the ground beef and cook, breaking up the meat with a wooden spoon, until it’s no longer pink, which takes about 6 minutes. Drain the fat.
5. Return the beef mixture to the skillet, then stir in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let it simmer until the liquid has reduced slightly, about 5 minutes.
6. Place the bell peppers cut side-up in a 9″x13″ baking dish and drizzle them with olive oil.
7. Spoon the beef mixture into each pepper and top with Monterey jack. Then, cover the baking dish with foil.
8. Bake until the peppers are tender, about 35 minutes. Uncover and bake until the cheese is bubbly, which takes an additional 10 minutes.
9. Garnish with freshly chopped parsley before serving. Enjoy your Stuffed Bell Peppers!