Stuffed Bell Peppers

Ingredients

• 8 oz. lean ground beef
• 1 large zucchini, diced
• 1 c. cooked rice (mix of white and brown is fine)
• 2 c. shredded pepper jack cheese, divided
• 6 whole bell peppers (can use 8 if needed)
• 4 roma tomatoes, diced
• 1 medium onion, chopped
• Salt and pepper, to taste
• 3 tbsp. olive oil, divided
• 3 cloves garlic, finely chopped

Method

1. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a zip-top bag in the refrigerator.
2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.
3. Add the remaining tablespoon of olive oil to the pan. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. Add the garlic and zucchini, and cook for another minute. Add the tomatoes and season with more salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasonings. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in an airtight container in the refrigerator. Store the extra cheese in a small container in the refrigerator. (All ingredients can stay in the fridge for up to 3 days.)4 min timer
4. When you're ready to make dinner, preheat the oven to 350°F.
5. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. Serve piping hot!30 min timer