Stuffed Bell Peppers

May 13, 2019


6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling 

8 ounces lean ground beef 

Kosher salt and freshly ground black pepper

1 onion, finely diced 

2 cloves garlic, chopped

1 medium zucchini, finely diced 

4 Roma tomatoes, seeded and finely diced 

Red pepper flakes, as needed 

1 cup cooked long-grain and wild rice 

1 1/2 cups grated pepper Jack cheese 





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