the best stuffed bell peppers

 Weeknight fantasies come true when you try Ree's stuffed peppers; she makes a thick mixture of rice, meat, and veggies and then loads of oozy cheese on top.

Ingredients:

1. 6 bell peppers, any color
2. 4 tablespoons olive oil, plus more for drizzling 
3. 8 ounces lean ground beef 
4. Kosher salt and freshly ground black pepper
5. 1 onion, finely diced 
6. 2 cloves garlic, chopped
7. 1 medium zucchini, finely diced 
8. 4 Roma tomatoes, seeded and finely diced 
9. Red pepper flakes, as needed 
10. 1 cup cooked long-grain and wild rice 
11. 1 1/2 cups grated pepper Jack cheese 

Instructions:

Step:NO:01

Set the oven's temperature to 350°F.

Step:NO:02

Slice off the peppers' tops. After removing and discarding the stems, coarsely cut the tops and save. Remove as much of the membrane and the seeds as you can using a spoon. Arrange the peppers in a baking dish that is just big enough to support them standing up, cut-side up.

Step:NO:03

Two tablespoons of olive oil are heated over medium-high heat in a big skillet. After adding the beef and seasoning it with salt and pepper, simmer it for 8 to 10 minutes, breaking up any lumps, until the meat is cooked through and starting to brown. Transfer to a plate lined with paper towels to remove excess grease.

Step:NO:04

After cleaning the skillet, pour in the final two teaspoons of olive oil. Add the chopped peppers and onions, and simmer for 3 to 4 minutes, or until the vegetables start to soften. Sauté the zucchini and garlic together for one further minute. Season with salt and a small pinch or two of red pepper flakes after adding the tomatoes. Stir in the rice and the beef after cooking until everything is thoroughly cooked. Adjust the seasoning by tasting. Add one cup of cheese and stir.

Step:NO:05

After stuffing the rice mixture into each pepper, add the remaining 1/2 cup of cheese on top. Brush the peppers with a little olive oil and add a tiny bit of water to the bottom of the roasting dish. Bake for thirty minutes with the foil covering. After 15 to 20 minutes, remove the lid and continue baking until the cheese is melted and gently browned and the peppers are tender.

more details for recipes:https://www.foodnetwork.com/recipes/ree-drummond/stuffed-bell-peppers-3325315