Classic Stuffed Bell Peppers

By á-162204

Ingredients

• 4 medium bell peppers
• 1 cup cooked brown rice
• 1 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 12 ounces ground beef chuck
• 3 medium garlic cloves, minced
• 1 (14 1/2-ounce) can crushed tomatoes
• 3/4 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit. Cut off tops of peppers and remove seeds and cores, keeping peppers intact. Place in a baking dish.

Heat oil in a 12-inch skillet over medium-high and add onion. Cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add beef and season with salt and pepper. Continue to cook, breaking into pieces with a wooden spoon, until no pink remains, about 4 minutes longer. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.

Drain any accumulated fat and transfer to a large bowl. Stir in rice, half of tomatoes, half of cheese, parsley, and season with salt and pepper. Divide evenly among peppers and top each with remaining tomatoes and cheese. Bake for 40 minutes, or until cheese is bubbling and filling is hot. Serve.