Beef-and-Rice-Stuffed Peppers

Ingredients

• 6 medium bell peppers seeds removed
• 14.5 oz canned tomatoes diced canned
• 1 large carrots diced peeled
• 1 stalk celery diced
• 1 cup brown rice cooked
• 2 cloves garlic minced
• 8 ounces ground beef lean 90 percent
• 1 cup monterey jack grated
• 1 tablespoon olive oil 
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 1  onion diced yellow

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 375F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes.
2. Remove peppers from water and invert to drain fully.
3. Make filling: Warm olive oil in a large frying pan over medium-high heat.
4. Add onion and cook, stirring occasionally, until translucent, about 4 minutes.
5. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer.
6. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes.
7. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
8. Fill peppers with meat mixture, dividing evenly.
9. Sprinkle mixture with remaining cheese and top with pepper lid.
10. Bake until cheese is melted and peppers are heated through, about 5 minutes.
11. Serve hot.