300x600
INGREDIENTS
1/2 c.
uncooked 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
DIRECTIONS
- Preheat oven to 400°. In a small saucepan, prepare 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 wooden spoon, until no longer pink, 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 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.
- Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
- Garnish with parsley before serving.
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