8 bell peppers (any colors)
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 small sweet onion , diced
Salt and pepper , to taste
15 ounce can petite diced tomatoes , undrained
10 ounce can Rotel , undrained (choose from original, mild, or hot)
1 cup low-sodium chicken broth
3/4 cup uncooked long grain white rice
3 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon taco seasoning
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup shredded Mexican blend cheese , divided
Fresh chopped cilantro (or parsley) , for serving
Diced scallions , for serving
Preheat oven to 400 degrees F. Coat a square or round 3-quart baking dish with nonstick spray.
Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.
If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out.) Transfer peppers to the prepared baking dish, making sure they're somewhat snug, but not completely crowded. Season the insides with a dash of salt and pepper.
In a large ovenproof saute pan (with a lid), warm olive oil over medium-high heat. Add in the beef, onion, and reserved diced up bell peppers. Cook, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.
Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed.
Simultaneously, transfer baking dish with the peppers to the preheated oven and roast for 20 minutes.
Uncover pan, stir 1/2 cup of the cheese into the beef mixture until melted.
Spoon mixture into the partially baked peppers and top with remaining 1/2 cup cheese.
Place stuffed peppers back into the oven for another 10 minutes until cheese has melted and peppers are tender.
Sprinkle cilantro (or parsley) and scallions over the top and serve!
CSA PRO TIP: Use your onion tops this week as a way to use the greens!