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| Make Classic Stuffed Peppers |
The bell pepper is a superb vessel for stuffing meat, rice, and, of course, cheese. It's strong enough to carry its shape within the oven, and therefore the flavor is adequately subtle to travel well with almost anything. We use shredded Monterey Jack, but be happy to swap in the other melty cheese that you simply wear hand. you'll also use another ground protein (pork, turkey, or chicken) within the place of beef. that is the great thing about this recipe: It's infinitely adaptable.
We've loved dish since we first laid eyes on them. this is often our classic recipe—once you master them, be happy start experimenting with our Cheesesteak and Chicken Parm varieties.
INGREDIENTS
1/2 c. uncooked rice
2 tbsp. extra-virgin vegetable oil , plus more for drizzling
1 medium onion, chopped
1 tbsp. ingredient
3 cloves garlic, minced
1 lb. hamburger
1 (14.5-oz.) can diced tomatoes
1 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
Preheat oven to 400°. during a small saucepan, prepare rice consistent with package instructions. during a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in ingredient and garlic and cook until fragrant, about 1 minute more. Add hamburger and cook, ending meat with a wooden spoon, until not pink, 6 minutes. Drain fat.
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.
Place peppers cut side-up during 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.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.
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