Classic Stuffed Peppers

Ingredients:

½ cup uncooked rice
1 tablespoon extra-virgin olive oil, plus more for drizzling
¾ medium onion, chopped
2 tablespoons tomato paste
3 cloves garlic, minced
¾ pound lean ground beef
1 cup diced fresh tomatoes
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
4 bell peppers, tops and cores removed
¾ cup shredded Monterey Jack (substitute a goat cheese for the dairy intolerant)
Freshly chopped parsley, for garnish

 

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Cook the rice in a small saucepan according to package instructions.

Step 3: Heat oil in a medium skillet over medium heat. Once the oil is hot, saute the onion for about 5 minutes until tender. Add in the tomato paste and garlic. Stir and continue to cook for another minute until aromatic. Add in the ground beef, breaking up the meat using a wooden spoon, and continue to cook for 6 minutes more until no longer pink.

Step 4: Stir in the cooked rice and the diced tomatoes. Season with salt, pepper, and oregano, then simmer for about 5 minutes until the liquid slightly reduced.

Step 5: In a 9 x 9 inch baking dish, put the peppers on the bottom cut side-up. Drizzle with oil and spoon the mixture to the peppers, incorporating up to half the Monterey Jack cheese. Sprinkle the rest of the cheese neatly over the tops.

Step 6: Use foil to cover the dish and place it inside the preheated oven. Bake for about 35 minutes until the peppers are soft. Remove the cover and bake for another 10 minutes until the cheese is bubbly.

Step 7: Remove from the oven and garnish. Serve warm.