Stuffed Bell Peppers

 
Adapted from Chatelaine's Adventures in Cooking's Stuffed Green Peppers and thekitchn's How To Make Stuffed Peppers

Ingredients
6 medium red, yellow, or orange bell peppers
1 t. kosher salt, plus more for seasoning
1 T. sunflower seed oil
1 medium sweet onion, diced, ~1 c.
3 large cloves garlic, minced
1 lb. lean ground beef
2 bird's eye chilies, minced, or ghost chili pepper flakes, to taste
1 T. chopped fresh parsley
1 t. chopped fresh rosemary
1/4 t. fresh cracked pepper
1 1/2 c. cooked brown and wild rice blend
1 (15-ounce) can diced tomatoes
1 T. minced fresh basil
1 t. dried oregano, crumbled between palms
2 T. Litehouse Instantly Fresh Salad Herb Blend
2-4 T. balsamic vinegar
2-4 T. dry red wine
3 oz. grated Parmesan, Asiago, or Romano cheese

Directions
Arrange a rack in the middle of the oven and heat to 375°F. Pour just enough water (about 1 cup) to cover the bottom of a 9x13-inch baking dish; set aside.

Cut off the tops of the peppers. Remove and discard any seeds and membranes from both the cap and interior. Remove the stems from the tops and chop the pepper caps. Sprinkle the inside of the peppers with the 1 teaspoon salt.

Place the peppers in the prepared baking dish and cover tightly with aluminum foil. Bake for 10 minutes. Uncover and let cool while you prepare the filling.

Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion and chopped pepper tops, season with salt, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the ground beef, black pepper, and rosemary, and cook, breaking the meat up with a spatula as it cooks, until cooked through, about 8 minutes.  Add the basil, oregano, Salad Herbs, vinegar, and wine to the tomatoes and blend with an immersion blender.  Remove from the meat mixture from heat and stir in the rice and the tomato mixture.

Evenly divide the mixture among the peppers (use a canning funnel if you have one). Divide the cheese over each pepper.

Bake uncovered until the peppers are softened, the filling is hot, and the cheese is melted, about 20 minutes. Cool for 5 minutes before serving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 334
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 47 mg	16 %
Sodium 325 mg	14 %
Potassium 699 mg	20 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 5 g	18 %
Sugars 8 g
Protein 19 g	38 %
Vitamin A	29 %
Vitamin C	156 %
Calcium	4 %
Iron	18