Stuffed Bell Peppers


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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