Stuffed Bell Peppers

Ingredients:

• 1/2 cup uncooked rice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey Jack cheese
• Freshly chopped parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, cook the rice according to the package instructions.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the tomato paste and minced garlic, cooking until fragrant, about 1 minute more.
4. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes. Drain any excess fat.
5. Return the beef mixture to the skillet. Stir in the cooked rice and diced tomatoes. Season with dried oregano, kosher salt, and freshly ground black pepper. Let the mixture simmer until the liquid has slightly reduced, about 5 minutes.
6. Place the bell peppers, cut side up, in a 9×13-inch baking dish. Drizzle them with a bit of olive oil.
7. Spoon the beef mixture evenly into each bell pepper. Top with shredded Monterey Jack cheese. Cover the baking dish with foil.
8. Bake the peppers in the preheated oven until they are tender, about 35 minutes. Remove the foil and bake until the cheese is bubbly, about 10 minutes more.
9. Garnish with freshly chopped parsley before serving.

Enjoy your delicious stuffed bell peppers!