Stuffed Bell Peppers Recipe

Ingredients:

• 1/2 cup uncooked white or brown rice
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely minced
• 2 tbsp tomato paste
• 1 lb ground beef
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 tsp dried herbs
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and seeds removed
• 1 cup shredded Monterey Jack cheese
• Fresh chopped parsley, for garnish

Directions:

1. Preheat the Oven:
   Preheat the oven to 400°F. Meanwhile, in a small saucepan, prepare the rice according to the package instructions.
2. Cook the Filling:
   In a large skillet over medium heat, warm the olive oil. Cook the onion, stirring occasionally, until softened, about 7 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Drain any excess fat.
3. Combine with Rice and Tomatoes:
   Add the cooked rice and diced tomatoes to the skillet. Season with dried herbs, salt, and pepper. Simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
4. Prepare the Peppers:
   Arrange the hollowed-out bell peppers cut side up in a 13×9-inch baking dish, then drizzle with olive oil. Spoon a portion of the beef mixture into each pepper. Top with cheese, then cover the baking dish with aluminum foil.
5. Bake the Stuffed Peppers:
   Bake the peppers until tender, about 35 minutes. Uncover and continue baking until the cheese is bubbly, about 10 more minutes.
6. Garnish and Serve:
   Top with fresh chopped parsley before serving.

Enjoy this flavorful and satisfying dish!

Nutritional Information:
Per Serving
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: (To be calculated)
Servings: 6

Feel free to save this recipe for future reference and enjoy a delicious meal!