Classic Stuffed Bell Peppers (Print Version)

# Ingredients:

→ Main Filling

01 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
02 - 1 medium yellow onion, chopped
03 - 3 cloves garlic, finely chopped
04 - 2 tablespoons tomato paste
05 - 450 grams ground beef
06 - 250 grams cooked white or brown rice
07 - 1 can (410 grams) diced tomatoes
08 - 1.5 teaspoons dried oregano
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste

→ Pepper Shells

11 - 6 bell peppers, tops and cores removed

→ Topping and Garnish

12 - 100 grams shredded Monterey Jack cheese
13 - Chopped fresh parsley, for serving

# Instructions:

01 - Preheat oven to 200°C and position a rack in the centre. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and tomato paste, stir, and cook until fragrant, about 1 minute.
02 - Add ground beef to the skillet. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.
03 - Stir in cooked rice and diced tomatoes. Season with dried oregano, salt, and pepper. Allow mixture to simmer, stirring occasionally, until excess liquid has reduced slightly, about 5 minutes.
04 - Arrange bell peppers cut side up in a 33 cm x 23 cm baking dish and drizzle lightly with olive oil. Fill each pepper evenly with the beef and rice mixture. Cover baking dish with foil.
05 - Bake covered until peppers are tender, approximately 35 minutes. Remove foil, top each pepper with shredded Monterey Jack cheese, and return to oven. Bake uncovered until cheese is melted and bubbly, about 10 minutes.
06 - Remove from oven and top with chopped fresh parsley before serving.

# Notes:

01 - For best results, choose bell peppers of similar size to ensure even cooking.