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Classic Stuffed Peppers

Classic Stuffed Peppers

Now if I’m being totally honest, these Classic Stuffed Peppers are great. They have the basic ingredients, no fuss and no frills, and they really are the best slate for you to experiment with. And I actually like every single ingredient that’s in them, just as long as my mom doesn’t make them.

Adapted from : feastandfarm.com

INGREDIENTS :

  • Freshly chopped parsley, for garnish
  • 6 bell peppers, tops and cores removed
  • 1 medium onion, chopped
  • 1 tbsp. tomato paste
  • 1 (14.5-oz.) can diced tomatoes
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 lb. ground beef
  • 1 c. shredded Monterey jack
  • 1/2 c. uncooked rice


DIRECTIONS :

  • Number one : Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  • Number two : 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.
  • Number three : Place peppers cut side-up in 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.
  • Number four : Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  • Number five : Garnish with parsley before serving.

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