PREP TIME: 10 mins | TOTAL TIME: 1 hr 20 mins | YIELDS: 6 servings
Scrumptious dish with beautiful presentation. A delight to look at, anybody will think that you put in too much effort to make it. Little do they know, these Classic Stuffed Peppers are easy and fun to throw together.
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 pound 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
How to make Classic Stuffed Peppers
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: According to package directions, cook the rice in a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet. Add the onion to the skillet once the oil is hot and cook for about 5 minutes until soft. Then, stir in the tomato paste and garlic and continue to cook for a minute more until aromatic. Now, add in the ground beef and cook additional 6 minutes until no longer pink, breaking the meat into pieces using a wooden spoon as it cooks. Drain the excess grease when done.
Step 4: Add the beef back to the skillet, stir in the cooked rice, then the diced tomatoes. Season with oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes until slightly reduced.
Step 5: In a 9 x 13-inch baking dish, place the peppers cut side up and drizzle with oil. Into each pepper, spoon the beef mixture, and top with Monterey Jack. Using foil, tent the baking dish and place it in the preheated oven. Bake for about 35 minutes until tender. Remove the foil and continue to bake for another 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when done and garnish with parsley. 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 pound 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
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: According to package directions, cook the rice in a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet. Add the onion to the skillet once the oil is hot and cook for about 5 minutes until soft. Then, stir in the tomato paste and garlic and continue to cook for a minute more until aromatic. Now, add in the ground beef and cook additional 6 minutes until no longer pink, breaking the meat into pieces using a wooden spoon as it cooks. Drain the excess grease when done.
Step 4: Add the beef back to the skillet, stir in the cooked rice, then the diced tomatoes. Season with oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes until slightly reduced.
Step 5: In a 9 x 13-inch baking dish, place the peppers cut side up and drizzle with oil. Into each pepper, spoon the beef mixture, and top with Monterey Jack. Using foil, tent the baking dish and place it in the preheated oven. Bake for about 35 minutes until tender. Remove the foil and continue to bake for another 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when done and garnish with parsley. Enjoy!
