Classic Stuffed Peppers

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

Instructions

Step 1

Preheat oven to 400° Prepare rice in small saucepan according to package instructions & heat oil in large skillet over medium heat.

Step 2

Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.

Step 3

Cook onion for 5 minutes in saucepan or until soft. Stir in tomato paste abd garlic and cook for about 1 minute or until fragrant.

Step 4

Add ground beef and cook, break up meat with wooden spoon until no longer pink, 6 mintues. Drain fat

Step 5

Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

Step 6

Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.

Step 7

until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

Step 8

Garnish with parsley before serving.

Expert Tips

Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way. Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving. Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.

Nutrition

Ingredients

Instructions

Expert Tips