Beef-and-Rice-Stuffed Peppers

Beef-and-Rice-Stuffed Peppers
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  1. 6 medium bell peppers, tops removed and reserved, and seeds removed
  2. 1 tablespoon olive oil
  3. 1 yellow onion, diced
  4. 1 large carrot, peeled and diced
  5. 1 stalk celery, diced
  6. 2 cloves garlic, minced
  7. 8 ounces lean (90 percent) ground beef
  8. 1 teaspoon salt
  9. 1 teaspoon pepper
  10. 1 (14.5 oz.) can diced tomatoes
  11. 1 cup cooked brown rice
  12. 1 cup grated Monterey Jack
  1. Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully.
  2. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
  3. Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.