Unstuffed Peppers

Ingredients

• 3 tablespoons olive oil, divided
• 2 medium (about 7 ounces each) multicolored bell peppers, cored and cut into 1 to 1 1/2-inch pieces (about 2 cups)
• 1 1/4 teaspoons kosher salt, divided
• 1 pound 90/10 lean ground beef
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 1 (8.5 to 8.8-ounce) package microwavable white rice
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 3 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)

Instructions

1. Char the peppers: Heat 2 tablespoons of oil in a large skillet over medium-high until shimmering. Add the bell peppers and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until tender-crisp and blackened in spots, 5 to 6 minutes. Transfer to a large bowl and set aside. Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
2. Brown the beef and onions: Without wiping the skillet clean, heat the remaining 1 tablespoon of oil in the skillet over medium-high. Add the beef, onion, garlic, black pepper, and remaining 1 teaspoon salt. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned and cooked through, 4 to 5 minutes. Do not drain.
3. Add the remaining ingredients: Stir the reserved bell peppers, rice, tomato sauce, water, and vinegar into the beef mixture until combined. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Stir in the parsley. Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
4. Add cheese and serve: Remove the skillet from the heat and immediately sprinkle with cheese and cover the skillet with a lid. Let stand until the cheese has melted, about 4 minutes. Garnish with additional parsley and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey LowerSimply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower