Cook what you grow
Classic Stuffed Bell Peppers
Garden bell peppers baked around a savory filling of beef, rice, and tomato, topped with melted cheddar: the make-ahead dinner that means pepper season has arrived.
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Ingredients
serves 4From the garden
- 4 large bell peppers, halved through the stem, seeds removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
From the pantry
- 1 lb ground beef
- 2 cups cooked rice · about 2/3 cup dry; day-old rice is perfect
- 1 can canned crushed tomatoes · 15-oz
- 1½ cups sharp cheddar, shredded
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- salt · to taste
- black pepper