6 bell peppers, any colour
4 tablespoons olive oil, plus more for drizzling
eight ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
one medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as required
1 cup cooked long-grain and wild rice
one one/two cups grated pepper Jack cheese
- Preheat the oven to 350 degrees F.
- Reduce the tops off the peppers. Get rid of and discard the stems, then finely chop the tops set aside. Scoop out the seeds and as considerably of the membrane as you can. Location the peppers cut-side up in a baking dish just large adequate to hold them upright.
- Heat two tablespoons of the olive oil in a huge skillet more than medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked via and just starting to brown, 8 to ten minutes. Take away to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Include the onions and chopped peppers and cook till starting to soften, 3 to 4 minutes. Include the garlic and zucchini and cook for one more minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until finally everything is heated via, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each and every with a sprinkle of the remaining 1/2 cup cheese. Pour a modest volume of water into the bottom of the baking dish and drizzle the peppers with a tiny olive oil. Cover with foil and bake for 30 minutes. Uncover and bake right up until the peppers are soft and the cheese is melted and lightly browned, yet another 15 to twenty minutes.