Stuffed Hot Peppers

Ingredients

Hot peppers

6 large, halved and seeded

Ground beef

1 pound

Cooked rice

1 cup

Tomatoes

1 cup, diced (fresh or canned)

Onion

1 medium, chopped

Garlic

3 cloves, minced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Cheese (cheddar or mozzarella)

1 cup, shredded

Olive oil

1 tablespoon

Fresh parsley or cilantro (for garnish)

2 tablespoons, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the hot peppers and remove the seeds carefully. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
4. Add the ground beef to the skillet, cooking until browned and no longer pink. Drain any excess fat.
5. Stir in the cooked rice, diced tomatoes, salt, and black pepper. Mix well to combine and let the mixture simmer for about 5 minutes to meld the flavors.
6. Spoon the beef and rice mixture generously into each halved pepper, packing it slightly to ensure they are filled.
7. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 45 minutes.
9. Remove the foil, sprinkle the tops with shredded cheese, and return to the oven for an additional 15 minutes or until the cheese is melted and bubbly.
10. Once done, remove from the oven and let cool for a few minutes before garnishing with fresh parsley or cilantro. Serve warm.