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
• 1 1/2 cups cooked white or brown rice
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 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

Directions

Step 1

Arrange a rack in center of oven; preheat to 400°. 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.

Step 2

Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

Step 3

Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.

Step 4

Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.

Step 5

Top with parsley before serving. (delish.com)