Stuffed Peppers

Ingredients

• 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
• 1½ cups cooked white or brown rice
• 1 (14.5-oz) can diced tomatoes
• 1½ tsp dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack
• Chopped fresh parsley, for serving

Instructions

1. Sauté the aromatics and beef — Arrange a rack in center of oven; preheat to 400°F. In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.
2. Build the filling — Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
3. Fill the peppers — Arrange peppers cut side up in a 13" x 9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.
4. Bake — Bake peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until cheese is bubbly, about 10 minutes more.
5. Finish — Top with parsley before serving.

Notes

• Pre-cook the peppers? — Not necessary. Raw peppers are easier to fill and keep a little texture after baking. If you do pre-cook, stop at tender (not mushy).
• Tomato paste hack — Spoon leftover paste from an opened can onto a small sheet pan, freeze, then store the frozen blobs in an airtight container. Next time you need a spoonful, grab one from the freezer and cook it a bit longer than usual.
• Cheese options — Monterey jack is nutty and melty; cheddar runs sharper, pepper jack adds heat, a Mexican blend adds variety. Pre-shredded is fine here.
• Make ahead — Cut and core peppers and make the filling up to a day ahead, stored separately. Or assemble the whole tray through step 4 and freeze for up to 3 months — bake from frozen (~30 min longer) or defrost overnight and bake normally.

Tags: #recipe #mains #beef #peppers #rice #weeknight #familydinner