Classic Stuffed Peppers – bell peppers filled with rice, ground beef, tomatoes, and onions that are seasoned to perfection and topped with a rich tomato sauce – is a recipe that everyone loves! There is nothing better than the aroma of a tray of stuffed peppers baking in the oven.
What I also love about this Classic Stuffed Peppers recipe is that you can cook up a big batch of stuffed peppers – then pack up any leftovers to take for lunch the next day. (They reheat beautifully in the microwave or in a toaster oven!)
Adopted from : afamilyfeast.com
1 (14.5-oz.) can diced tomatoes
1 tsp. dried oregano
1/2 c. uncooked rice
3 cloves garlic, minced
1 lb. ground beef
Freshly ground black pepper
6 bell peppers, tops and cores removed
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp. tomato paste
1 c. shredded Monterey jack
Freshly chopped parsley, for garnish
Number one, 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.
Number two, 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.
Number three, 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.
Number four, Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Number five, Garnish with parsley before serving.