Stuffed Peppers

Ingredients

• 1/2 c. uncooked rice

• 2 tbsp. extra-virgin olive oil, plus more for drizzling

• 1 medium onion, chopped

• 2 tbsp. tomato paste

• 3 cloves garlic, minced

• 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

• Freshly chopped parsley, for garnish

Peppers today are selectively bred for desired qualities, but lab-modified peppers are on the horizon, modified to be certain colors and have longer shelf-lives without the use of artificial preservatives.

Instructions

• Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

• Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 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 cover baking dish with foil.

• Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

• Garnish with parsley before serving.

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