Classic Stuffed Peppers

From: Rian Handler

6

serves

1:20

cooking time

400

Prehead Oven
Ingredients
  1. 1/2 uncooked rice
  2. 2 tbsp. extra virgin olive oil
  3. 1 medium onion, chopped
  4. 1 tbsp tomato paste
  5. 3 gloves garlic, minced
  6. 1 lb ground beef
  7. 1 14.5oz can diced tomatoes
  8. 1 tsp dried oregano
  9. kosher salt
  10. black pepper
  11. 6 bell peppers, tops and cores removed
  12. 1 cup shredded Monterey Jack cheese
  13. Fresh chopped parsley(garnish)
What to do?
Preheat oven to 400 degrees. In a small sauce pan, prepare the rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wood spoon, until no longer ping, 6 minutes. Drain fat.

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.

Place peppers cut side-up in a 9x13 inch baking dish and drizzle with oil. Spoon beef mixture into eat pepper and top with monterey Jack. Then cover baking dish with foil.

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

Garnish with parsley before serving.