Grady’s Garden Salsa Stuffed Peppers

Yields: 6 servings

Bell Peppers
3 Bell Peppers: red, green, yellow, OR orange. Cut in half lengthwise. Remove seeds.
3 TBL Olive Oil
2 TBL Kosher salt
1 tsp black pepper
6 TBL Parmesan cheese (optional)

Stuffing
1-lb ground beef (80-90% lean) OR ground turkey 
2 TBL Olive oil
1 onion, diced (about 1 cup)
2 TBL chopped garlic (4 cloves)
2 TBL basil
1 TBL oregano
1 jar Grady’s Garden Medium Salsa 16 ounce (for more heat, use hot version)
2 cups cooked rice. Cook according to package. Other grains can be substituted, for example: quinoa, barley or any grain 
1 ½ cup Monterey Jack or Cheddar Cheese (or any other cheese you have)

Directions

1. Slightly oil  9x13-inch baking dish with 1 tablespoons of olive oil. 

2. Place cut peppers in bowl and coat with remaining oil, salt and pepper. Coating well. Place cut side up, in the baking dish.

3. Sprinkle 1 tablespoon of cheese inside each pepper.

4. Roast the peppers at 400 degrees for about 15-20 minutes, until slightly browned and tender-crisp. Some liquid will accumulate in the bottom of the peppers; that's okay. Keep liquid in peppers along with melted cheese .

5. Set aside 

Make the Stuffing

1. While the peppers are roasting; heat the olive oil in over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.

2.  Add garlic; cook for 1 minute more; do not brown. 

3. Add the ground beef mixture. Cook half way before adding the seasonings (basil, oregano) and increase the heat to medium high. 

4. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. (It’s OK to leave the fat from the ground meat, the rice will absorb the fat). 

5.  Add the salsa and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. 

6. Turn heat off.

7. Add the rice (or other cooked grain). Stir well

8. Add half of the cheese and mix well. Stir until melted. Remove the skillet from the heat.

Stuff the Peppers

1. Remove the peppers from the oven and spoon the meat filling evenly into the peppers.

2. Sprinkle with the remaining ¾ cup cheese and place back in the oven.

3. Roast at 400 degrees for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.