Stuffed Bell Peppers
4 large red, yellow or orange bell peppers
3/4 cup long grain white rice
1 lb ground beef
1 teaspoon dried oregano
1 medium onion, chopped medium
2 cloves of garlic, minced
2 tablespoons tomato paste
8 oz tomato sauce
1 teaspoon apple cider vinegar
2 teaspoons sugar
1 1/4 cups shredded monterey jack cheese
1. Preheat oven to 350 degrees. Fill a large stockpot with 4 quarts of water and bring to a boil.
2. Cut 1/2 in. off the top of the peppers, core and seed. Place peppers in boiling water and cook until just softened, about 3-5 minutes. Remove from water and place on paper towels, cut side up.
3. Return the stockpot to a boil and add white rice. Cook until tender, 10-15 minutes. Drain rice and place in a large bowl.
4. Heat a 12-inch skillet over medium-high heat. Add ground beef and oregano and cook, breaking up large clumps with a wooden spoon. When meat is half way done, add onion and continue to cook and stir. Continue to cook until the ground beef is fully cooked. If the meat has a lot of grease, drain it off. Add garlic and tomato paste and continue to cook another minute. Stir in 1/2 cup tomato sauce. Salt and pepper to taste.
5. Pour beef mixture into large bowl with rice. Add 1 cup of the monterey jack cheese and stir to combine. Place peppers in a 8x8 baking dish and spoon filling into each pepper. (If there is any filling left over, it can be frozen and used at a later date.)
6. In a small bowl, combine remaining tomato sauce, vinegar and sugar. Divide mixture evenly over the top of the peppers. Top with remaining 1/4 cup cheese. Bake for 20 minutes until cheese is melted and peppers are heated through. Serve.