Stuffed Peppers recipe

 Stuffed Peppers recipe

Enjoy this recipe 

Trimmings

1/2 c. 

uncooked white or brown rice

2 tbsp. 

extra-virgin olive oil, plus more for drizzling

1 

medium yellow onion, chopped

3 

cloves garlic, finely chopped

2 tbsp. 

tomato paste

1 lb. 

ground beef

1 

(14.5-oz.) can diced tomatoes

1 1/2 tsp. 

dried oregano

Kosher salt

Freshly ground black pepper

6 

bell peppers, tops and cores removed

1 c. 

shredded Monterey jack

Chopped fresh parsley, for serving

Procedure

Stage 1

Preheat stove to 400°. In a little pot, get ready rice as per bundle guidelines.

Stage 2

In the mean time, in a huge skillet over medium intensity, heat oil. Cook onion, mixing incidentally, until relaxed, around 7 minutes. Mix in garlic and tomato glue and cook, blending, until fragrant, around brief more. Add ground hamburger and cook, separating meat with a wooden spoon, until presently not pink, around 6 minutes. Channel abundance fat.

Stage 3

Mix in rice and diced tomatoes; season with oregano, salt, and pepper. Let stew, mixing incidentally, until fluid has diminished somewhat, around 5 minutes.

Stage 4

Orchestrate peppers cut side up in a 13"x9" baking dish and shower with oil. Spoon hamburger combination into each pepper. Top with cheddar, then cover baking dish with foil.

Stage 5

Prepare peppers until delicate, around 35 minutes. Uncover and keep on baking until cheddar is effervescent, around 10 minutes more.

Stage 6

Top with parsley prior to serving.