Stuffed Bell Peppers

Ingredients

1/2 c uncooked rice
1 lb. ground beef
2 teaspoons olive oil
1 medium onion
2 teaspoons of tomato paste
3 cloves garlic
2 large tomatoes, chopped (or use 1 can of tomatoes)
1 1/2 teaspoons fresh oregano
salt and pepper
6 bell peppers, core removed, tops cut off and white flesh cleaned out
1 cup shredded Monterey jack cheese
fresh parsley for garnish (optional)

Preheat oven to 400 degrees. Cook rice according to packaging instructions.

On the stovetop heat a large pan on medium-high heat. When the pan is ready cook the ground beef until no longer pink.

Scarpe the beef into a bowl and set aside. Return the pan to the stove without cleaning. Add oil. When the oil is hot add the onion and cook until translucent. Scraping the brown beef bits as it cooks. Add garlic and cook for 1 minute more.

Return beef to the pan. Add cooked rice, tomato paste and chopped tomatoes. Stir. Add fresh herbs and simmer for 3-5 minutes or until liquid has reduced slightly. Remove from heat.

Place peppers cut side up in a baking dish and drizzle with olive oil. Spoon beef mixture into the peppers and top with cheese. Cover the baking dish with tin foil and bake until peppers are tender, about 35 minutes. Remove tin foil and return to the oven for another 10 minutes or until cheese is bubbly.

Garnish with parsley before serving.