Stuffed Peppers

• 1/2 c. uncooked white or brown rice
• 2 tbsp. foodies extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 tsp. dried oregano
• 6 bell peppers, tops and cores removed
• 1c. shredded mild cheddar cheese
• Chopped parsley, for serving
• Freshly ground black pepper

• foodies Flaky Sea salt

Directions

1. Step 1Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
2. Step 2Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
3. Step 3Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
4. Step 4Arrange peppers cut side up in a 13"x9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
5. Step 5Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
6. Step 6Top with parsley before serving.