Poivrons farcis à l’italienne

Ingrédients

• 2 tablespoons olive oil (divided)
• 3 very large bell peppers (use (4) if medium sized)
• 1/2 onion (diced)
• 1 lb. grass fed ground beef
• 3 cloves garlic
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup cooked rice (white or brown rice)
• 1/2 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1/3 cup freshly chopped basil

Préparation

1. 1

   Preheat oven: Preheat the oven to 400 degrees and grease an 9x13" baking pan.

2. 2

   Bake peppers: Cut the peppers in half from top to bottom and remove the seeds and white membranes. Brush each bell pepper halve with 1 tablespoon of the oil (inside and outside), then pre-bake for 20-30 minutes or until slightly softened (it could take a bit longer depending on the size and thickness of your bell peppers).

3. 3

   Cook filling: While the bell peppers cook, prepare the filling. Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onion and cook 3-5 minutes until softened. Add the ground beef, breaking in to chunks with a wooden spoon, and cook until no longer pink. Add the garlic, Italian seasoning, salt and pepper and cook 30 seconds longer. Drain excess grease as necessary.

4. 4

   Finish filling: Add the marinara sauce, rice and parmesan cheese to the beef mixture, stirring well to combine. Taste and adjust the seasoning as necessary.

5. 5

   Stuff and bake peppers: Divide the filling between each bell pepper (don't be afraid to overfill!), then top with the mozzarella cheese. Bake for 10-15 minutes more until the cheese has melted and the pepper has reach the desired doneness. Remove from heat and sprinkle with fresh basil. Enjoy!