Shalika

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Of all the food you can stuff, stuffed peppers are at the top of our list. Bell peppers are large enough to hold a lot, strong enough to keep their shape in the oven, and mild enough in flavor to go with just about anything. In other words, they’re the perfect vessel to hold a variety of different ingredients and fillings.

We’ve stuffed peppers every way we can think of– and if you don’t believe me, check out our Cheesesteak and Chicken Parm varieties!– but this classic recipe is still our favorite. Here we’re filling them with beefy tomato rice and shredded Monterey Jack cheese, but you can customize them to fit your taste (and whatever you have in your refrigerator). Swap out the ground beef for another ground protein (pork, turkey, chicken, or even Italian sausage!) and add in any melty cheese you like.
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

PREPARATION
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.