The Zoll Family Ministry

STUFFED PEPPERS

—

by

Brandon Zoll
in ,

PREP TIME:  10 MIN
COOK TIME:  1 HOUR 20 MINS
SERVES:  6

INGREDIENTS:

  • 1/2 cup Uncooked Rice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Onion, Chopped
  • 1 tbsp Tomato Paste
  • 3 cloves Garlic, Minced
  • 1 lb. Ground Beef
  • Lawry’s Seasoned Salt
  • 1 (14.5 oz) can Diced Tomatoes (Italian Style)
  • 1 tsp Dried Oregano
  • 5-6 Bell Peppers, Tops & Cores Removed
  • 1 cup Shredded Moterey Jack
  • Freshly Chopped Parsley, for Garnish
  1. Preheat oven to 400 degrees.
  2. In a small saucepan, prepare rice according to package instructions.
  3. In a large skillet over medium heat, heat oil.
  4. Cook onion until soft, about 5 minutes.
  5. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
  6. Add ground beef & seasoned Salt and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
  7. Drain fat.
  8. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes.
  9. Season with oregano, salt and pepper.
  10. Let simmer until liquid has reduced slightly, about 5 minutes.
    Place peppers cut side-up in a 9×13 baking dish and drizzeled with oil.
  11. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  12. Bake until peppers are tender, about 35 minutes.  Uncover and bake until cheese is bubbly, 10 minutes more.
  13. Garnish with parsley before serving.