ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Stuffed Peppers

It’s super simple! Just cut off the top (we like to use a small paring knife to carve a circle around the stem, like you might when you’re carving a pumpkin) and pull out the core and the seeds. We suggest turning the

Ingredients

1/2 c.

uncooked white or brown rice
2 tbsp.

extra-virgin olive oil, plus more for drizzling
1

medium yellow onion, chopped
3

cloves garlic, finely chopped
2 tbsp.

tomato paste
1 lb.

ground beef
1

(14.5-oz.) can diced tomatoes
1 1/2 tsp.

dried oregano

Kosher salt

Freshly ground black pepper
6

bell peppers, tops and cores removed
1 c.

shredded Monterey jack

Chopped fresh parsley, for serving

To continue reading, scroll down and click Next 👇👇👇

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment