Unstuffed Peppers
Ingredients
- 3 tablespoons olive oil
- 27 ounces bell peppers
- 1 1/4 teaspoons kosher salt
- 1 pound 90/10 lean ground beef
- 1 medium yellow onion
- 3 large garlic cloves
- 1/2 teaspoon ground black pepper
- 8.58.8 ounce white rice
- 15 ounce tomato sauce
- 1/2 cup water
- 3 tablespoons balsamic vinegar
- 3 tablespoons flat-leaf parsley
- 4 ounces Monterey Jack cheese, shredded
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Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high until shimmering. Add the bell peppers and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until tender-crisp and blackened in spots, 5 to 6 minutes. Transfer to a large bowl and set aside.,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
- Without wiping the skillet clean, heat the remaining 1 tablespoon of oil in the skillet over medium-high. Add the beef, onion, garlic, black pepper, and remaining 1 teaspoon salt.,Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned and cooked through, 4 to 5 minutes. Do not drain.
- Stir the reserved bell peppers, rice, tomato sauce, water, and vinegar into the beef mixture until combined. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Stir in the parsley.,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
- Remove the skillet from the heat and immediately sprinkle with cheese and cover the skillet with a lid. Let stand until the cheese has melted, about 4 minutes. Garnish with additional parsley and serve.,Store leftovers in an airtight container in the refrigerator for up to 4 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Source
Original recipe: View Original
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