Stuffed Peppers

By Amanda26

Ingredients

• 4 large bell peppers
• Salt and pepper
• 1 tbsp olive oil
• 1 can diced tomatoes, drained
• 4 cloves garlic, minced
• 1 red chile pepper, finely chopped
• 1 onion, diced
• 2 tbsp finely chopped fresh thyme
• 3 tbsp butter
• 1/2 cup orzo
• 1 cup long-grain white rice
• 2 cups chicken stock
• 1 lb ground beef
• 1.5-2 cups grated Parmigiano-Reggiano

Details

Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 400 F.

Cut the top off each pepper and seed. Place in baking dish.

Heat the butter and 1 tbsp olive oil in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add the onion, garlic and chile pepper and saute until onions are translucent. Add 3/4 of the diced tomatoes and the rice and stir for 1-2 minutes. Add the stock and bring to a boil. Reduce the heat to simmer, cover and cook until the rice is tender, 17-18 minutes.

Brown the ground beef and combine with the rice mixture and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomatoes, cheese and drizzle of olive oil. Bake until heated through and tops are browned, about 45 minutes.