Classic #Stuffed #Peppers

We've beloved filled peppers in view that we first laid eyes on them. This is our vintage recipe—once you grasp them leap experimenting with our Cheesesteak and Chicken Parm varieties.

1/2 c.

uncooked rice
2 tbsp.

extra-virgin olive oil, plus extra for drizzling

medium onion, chopped
1 tbsp.

tomato paste

cloves garlic, minced
1 lb.

ground beef

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

dried oregano

Kosher salt

Freshly floor black pepper

bell peppers, tops and cores removed
1 c.

shredded Monterey jack

Freshly chopped parsley, for garnish

    Preheat oven to 400°. In a small saucepan, practice rice according to package deal deal instructions. In a big skillet over medium heat, warmth oil. Cook onion till soft, about 5 minutes. Stir in tomato paste and garlic and practice dinner till fragrant, about 1 minute more. Add floor red meat and cook, breaking up meat with a wood spoon, till not pink, 6 minutes. Drain fat.
    Return red meat combination to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer till liquid has diminished slightly, about 5 minutes.
    Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon red meat combination into every pepper and ideal with Monterey jack, then disguise baking dish with foil.
    Bake till peppers are tender, about 35 minutes. Uncover and bake till cheese is bubbly, 10 minutes more.
    Garnish with parsley earlier than serving.

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