Classic Stuffed Peppers

To make it easier bake the capsicum while you prepare the beef etc once the beef its cooked add it to the already baked capsicum put it back in the oven until the cheese melts and that's it , 100x easier and dont have to spend 35mins baking plus another 10-15 cooking the beef .

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Recipe Apdated From: kraftcanada.com

INGREDIENTS

• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 tsp. dried oregano
• 1/2 c. uncooked rice
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 1 tbsp. tomato paste
• 6 bell peppers, tops and cores removed
• Freshly chopped parsley, for garnish
• 1 c. shredded Monterey jack

INSTRUCTION

1. First, 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.
2. Then, 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.
3. 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.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
5. Garnish with parsley before serving.