Ingredients
6 bell peppers, tops and core removed
1 lb ground beef or turkey
1 can fire-roasted diced tomatoes (14.5 oz)
1 Cup cooked rice or cauliflower rice
1 medium onion, chopped
2 Tbsp olive oil
1 Tbsp tomato paste
1 garlic clove, minced
1½ Cups Monterey Jack cheese, shredded
1 Tbsp Kinder's The Blend Seasoning
¼ Cup fresh parsley, lightly chopped
Instructions
Preheat oven to 400°F.
In a large skillet, heat oil over medium heat. Cook onion 4-5 minutes until soft and translucent. Stir in tomato paste and garlic and cook until fragrant, about 1 minute.
Add ground beef or turkey and cook 5-6 minutes until no longer pink, be sure to break up the meat while cooking. Drain fat.
Return meat mixture back to skillet and stir in cooked rice, fire-roasted diced tomatoes and The Blend Seasoning. Let simmer for 5 minutes until liquid has reduced slightly.
In a large baking dish, place peppers cut side up. Spoon meat mixture into each pepper and top with cheese. Cover in foil and place in oven.
Bake for 30-35 minutes until peppers are tender. Remove foil and bake for 8-10 minutes uncovered until cheese is golden brown and bubbly.
Top with parsley. Serve and Enjoy.
