Classic Stuffed Peppers

Name: Classic Stuffed Peppers
Ingredients: 100 g - Rice; 2 tbsp - Extra-virgin olive oil; 1 piece - Onion; 2 tbsp - Tomato paste; 454 g - Ground Beef; 412 g - Tomatoes; 2.84 g - Oregano; 1 g - Kosher Salt; 1 g - Black Pepper; 6 piece - Bell pepper; 1 cup - Mature cheddar cheese; 1 g - Freshly chopped parsley

Full of flavours, portion sized and easy to cook in the oven or bbq. Mature cheddar cheese with add great depth to the taste but feel free to swap with whatever you have on hand. This works equally well with minced pork too.

Ingredients

100 g - Rice , Uncooked rice (1/2 cup to grams)
2 tbsp - Extra-virgin olive oil , Extra-virgin olive oil, plus more for drizzling
1 - Onion , Medium onion, chopped
2 tbsp - Tomato paste
454 g - Ground Beef , 1 lb to grams
412 g - Tomatoes , Can diced tomatoes (14.5 oz. to grams)
2.84 g - Oregano , Dried oregano (1/2 tsp to grams)
1 g - Kosher Salt
1 g - Black Pepper , Freshly ground black pepper
6 - Bell pepper , bell peppers, tops and cores removed
1 cup - Mature cheddar cheese , shredded Mature Cheddar
1 g - Freshly chopped parsley , Freshly chopped parsley, for garnish

Cooking Method

Directions

Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.