CLASSIC STUFFED PEPPERS

These heavenly treats will surely make your day extra special! I am so happy right now! I finally decided to give this recipe a try, and it was the best decision I made today! Try it now and prepare to fall in love. Enjoy!

Ingredients:

1/2 cup uncooked rice

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

2 tablespoons tomato paste

3 cloves garlic, minced

1 lb. ground beef

1 (14.5-ounces) can diced tomatoes

1 1/2 teaspoons dried oregano

Kosher salt

Freshly ground black pepper

6 bell peppers, tops, and cores removed

1 cup shredded Monterey jack

Freshly chopped parsley, for garnish

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Refer to the directions provided on the package of the rice on how to prepare it.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the onion and sauté until translucent.

Add the garlic and sauté until aromatic.

Add the tomato paste and stir until well mixed. Cook for about a minute.

Add the ground beef, then cook until crumbly and brown. Discard any excess grease.

Add the cooked rice and tomato slices. Stir until well combined.

Sprinkle oregano, salt, and pepper to taste. Simmer for 5 minutes or until the sauce reduces its volume.

Arrange the peppers cut side up into a 9×13-inch baking dish.

Drizzle olive oil over the peppers.

Stuff each pepper with the meat mixture, then top each with a generous amount of Monterey Jack cheese.

Cover the entire baking dish with aluminium foil.

Place them inside the preheated oven and bake for 35 minutes.

Remove the cover and bake for another 10 minutes or until the cheese is melted completely.

Sprinkle freshly chopped parsley on top.

Serve and enjoy!

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