Here at Westside, we’re big fans of stuffed peppers (and it’s no secret as to why). Strong enough to hold their shape, peppers are large enough to hold a decent amount of filling while taking to a variety of flavors—they're the perfect vessel for countless combinations and ingredients and a great way to try any of our Sauces.
LEVEL: EASY
SERVING SIZE: 6-8
TOTAL TIME: Prep: 20 prep. 1 hour cook
Ingredients
1/2 c. uncooked white or brown rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 tbsp. tomato paste
4 tbsp. Westside Hot Honey Sauce
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Chopped fresh parsley, for serving
Directions
Step 1
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
Step 2
Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
Step 3
Return beef mixture to skillet, then stir in rice, Westside Hot Honey sauce and diced tomatoes, season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
Step 4
Arrange peppers cut side up in a 13"x9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
Step 5
Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
Step 6
Top with parsley before serving.
