Vegetarian

Stuffed Peppers

Stuffed Peppers

Ingredients

  • 1 lb. lean ground beef
  • 1-1/4 teaspoons salt, divided
  • Heaping 1/4 teaspoon baking soda
  • 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
  • 3 tablespoons extra-virgin oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 (8-oz) can tomato sauce
  • 1 cup cooked rice, quinoa, or any grain
  • 1-1/2 cups shredded Monterey Jack or Cheddar Jack cheese

Directions

  • Preheat the oven to 425°F and set an oven rack in the middle position.
    Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
    Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining 1/4 teaspoon salt.
    Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
  • Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and 3/4 cup of the cheese, and stir until melted. Remove the skillet from the heat.
  • Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining 3/4 cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

Source: Once Upon A Chef

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