Ingredients

The following ingredients have 4 Servings
  • ½ cup uncooked long-grain white rice
  • 6 medium to large bell peppers ((any combination of colors))
  • 1-2 tablespoons extra virgin olive oil
  • 1 small yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1 pound lean ground beef ((or ground turkey))
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes (with juices)
  • 1 cup shredded Monterey jack cheese (or another favorite cheese)
  • optional: freshly chopped parsley for garnish

Instruction

  • Preheat oven to 350ºF. In a saucepan, follow package instructions to prepare the rice.
  • Meanwhile, cut off the tops of the peppers and remove the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with salt and place them in a microwave safe dish with about 1/2-inch of water. Cover and cook for 3-5 minutes or until they start to soften. Alternatively, you can cover with foil and bake 20 minutes to soften the peppers.
  • While the peppers are precooking, make the meat filling. In a large skillet, over medium heat add extra virgin olive oil and sauté the chopped onion for 5 minutes, or until translucent. Then, stir in garlic and tomato paste and cook for another 2 minutes. Add in ground beef and cook until beef is no longer pink. Drain the excess fat.
  • Then stir in oregano, salt, pepper, diced tomatoes and the cooked rice. Let the mixture simmer for about 5 minutes and until the liquid reduces some.
  • Scoop the beef mix into each pepper and sprinkle the shredded Monterey jack cheese over the tops.
  • Cover the baking dish with aluminum foil and bake for 20 to 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes and until the peppers are soft and the cheese is melted and lightly browned. Garnish with parsley and enjoy!