Saturday, December 21, 2019

Classic Stuffed Peppers



YIELDS:
6 SERVINGS


PREP TIME:
0 HOURS 10 MINS


TOTAL TIME:
1 HOUR 20 MINS

INGREDIENTS
1/2 c. 
uncooked rice
2 tbsp. 
extra-virgin olive oil, plus more for drizzling

medium onion, chopped
1 tbsp. 
tomato paste

cloves garlic, minced
1 lb. 
ground beef

(14.5-oz.) can diced tomatoes
1 tsp. 
dried oregano

Kosher salt

Freshly ground black pepper

bell peppers, tops and cores removed
1 c. 
shredded Monterey jack

Freshly chopped parsley, for garnish


DIRECTIONS
  1. 1-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.
  2. 2-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.
  3. 3-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.
  4. 4-Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  5. 5-Garnish with parsley before serving.