Stuffed Peppers
Stuffed Peppers
Ingredients
·
1/2 c. uncooked
rice
·
2 tbsp. extra-virgin
olive oil, plus more for drizzling
·
1 medium onion, chopped
·
2 tbsp. tomato
paste
·
3 cloves garlic, minced
·
1 lb. ground beef
·
1 (14.5-oz.) can diced tomatoes
·
1 1/2 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
1. Step 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.
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.
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.
Bake until peppers are
tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes
more.
5.
Garnish with parsley
before serving.
Comments
Post a Comment