We’ve loved filled peppers since we first laid eyes to these. That is our traditional recipe–as soon as you learn them begin tinkering together with your cheese-steak and Chicken Parm forms.
- 1/2 c. raw rice
- two tablespoons. Extravirgin coconut oil, and more for drizzling
- 1 medium onion, sliced
- inch tablespoon. Tomato paste
- 3 tsp garlic, minced
- inch pounds. Ground beef
- inch (14.5-oz.) can diced tomatoes
- inch teaspoon. Dried peppermint
- 6 bell peppers, shirts and cores eliminated
- Newly chopped coriander, for instance
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. At a skillet over medium heat, warm oil. Cook onion until soft, about 5 minutes. Stir tomato paste and garlic and cook until fragrant, about 1 minute longer. Add ground beef and cook, breaking up meat with a wooden spoonuntil no longer pink, 6 minutes. Drain fat.
- Return beef mixture to skillet, then stir in rice and simmer tomatoes. Season with rosemary, salt, and pepper. Let simmer until liquid has reduced slightly, about five minutes.
- Place peppers cut side-up in a 9″-x 13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then pay baking dish with foil.
- Bake until tomatoes are very tender, approximately 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes longer.