- 1/2 cup brown rice, cooked to package directions
- 1/2 pound ground beef
- 3 green bell peppers
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 4 ounces fontina cheese, cubed
- salt and pepper, to taste
- pickled jalapeno slices for topping
- Preheat oven to 375F. Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the beef and a sprinkle of salt. Cook for about 10 minutes, breaking up with a spoon as you go, until the beef is browned and cooked through.
- Meanwhile, cut the tops off the peppers and remove the seeds and ribs. Arrange the bell peppers cut side up in a small baking dish. Remove the stems and finely chop the bell pepper tops.
- When the beef is cooked through, add the onion, garlic, and chopped bell pepper tops to the mixture with another sprinkle of salt and the Worcestershire sauce. Cook for about 5 minutes until the veggies have softened, then turn off the heat. Stir in the cooked rice and cheese cubes. Taste the mixture and add salt and pepper to your preference.
- Stuff the peppers with as much of the rice/beef mixture as you can, then bake for 20-30 minutes until the peppers have softened and the cheese is melted and bubbly. Serve topped with pickled jalapenos. Enjoy!
- Prep Time: 15
- Cook Time: 45
- Serving Size: 3