Prep Time: 10 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
This incredible recipe was given to me by my dear friend, Alice. Oh, man, you need this in your life. Try it now. Enjoy!
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-ounces) can diced tomatoes
1 1/2 teaspoons dried oregano
Freshly ground black pepper
6 bell peppers, tops, and cores removed
1 cup shredded Monterey jack
Freshly chopped parsley, for garnish
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Place a saucepan on the stove, then add the rice. Refer to the directions provided on the rice package on how to prepare it.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add oil and allow it to become hot.
Step 5: Add the onion and garlic, then sauce until translucent and aromatic.
Step 6: Add the ground beef and cook until crumbly and brown. Discard any excess grease.
Step 7: Add the sliced tomatoes and cooked rice. Stir until well combined.
Step 8: Add the oregano, salt, and pepper. Simmer everything for 5 minutes or until the liquid reduces its volume.
Step 9: Arrange the peppers into a 9×13-inch baking dish, then drizzle olive oil on top.
Step 10: Top each pepper with the meat mixture, then sprinkle a generous amount of Monterey Jack cheese on top.
Step 11: Cover the baking dish with aluminium foil.
Step 12: Place the baking dish inside the preheated oven and bake for 35 minutes.
Step 13: Remove the cover and bake for another 10 minutes.
Step 14: Remove from the oven and sprinkle parsley on top.
Step 15: Serve and enjoy!
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