This classic chili stuffing recipe is a hearty, healthy, and flavorful recipe the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then coated with mozzarella and grilled until perfectly tender, these stuffed bell peppers are the perfect weekend dinner.
Ingredient
1/2 c. uncooked white or brown rice
2 tbsp. extra virgin olive oil, plus more for drizzle
1 medium yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. tomato paste
1 pound ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 teaspoons. dried oregano
Kosher salt
Freshly ground pepper
6 bell peppers, top and core removed
1 C. shredded jack Monterey
Chopped fresh parsley, to serve
Instruct
Step 1
Preheat oven to 400°. In a small saucepan, prepare the rice according to the instructions on the package.
Step 2
Meanwhile, in a large saucepan over medium heat, heat the oil. Cook onion, stirring occasionally, until tender, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, using a wooden spoon to mash until the meat is no longer pink, about 6 minutes. Melt excess fat.
Step 3
Return the beef mixture to the pan, then stir in the rice and diced tomatoes; Season with oregano, salt and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
Step 4
Place the sliced peppers on a 13″x9″ baking dish and drizzle with oil. Ladle the beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
Step 5
Roast peppers until tender, about 35 minutes. Open the lid and continue to bake until the cheese is bubbly, about 10 minutes more.
Step 6
Top with parsley before serving.
