Stuffed Peppers
Arrange peppers cut side up in a 13" x 9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.
Ingredients :
- 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 1/2 cups cooked white or brown rice
- 1 can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey jack
- Chopped fresh parsley, for serving
Directions :
- Arrange a rack in center of oven; preheat to 400°. 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.
- Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13" x 9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
