Stuffed Peppers with Ground Beef + Rice

Combine rice, water, and ½ teaspoon salt in a pot with a tight-fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes.

Meanwhile, add 1 Tablespoon olive oil to a large skillet and add the ground beef. Break it up as you cook into small pieces and brown it. As that starts cooking, dice the onion and mince the garlic. You can add those into the beef as soon as they’re chopped.

Add ½ teaspoon salt, paprika, black pepper, and oregano. When beef is browned, add the Dijon mustard and cook to combine. Turn off the heat and scrape the mixture into a bowl, let it sit until the rice is ready. Return sauté pan to the stove top.

Meanwhile, slice the peppers: Slice in half if you prefer more total pieces that are mounded with filling which will become crispier in the oven. Or slice off the tops if you want fewer final pieces that are taller and deeper and less crispy.

Fluff the rice and stir into the beef mixture. Add 1 lightly beaten egg, and cheese if using. Use a Tablespoon to fill each pepper, pressing a bit to pack it in shape. Nestle the peppers in the sauté pan.

Open the can of tomatoes and stir in the final ½ teaspoon of salt. Pour the tomato sauce around the peppers in the pan. Turn onto medium heat and simmer until the tomato just start to bubble, then transfer the pan to the oven.

Bake for about 10 minutes or until the sauce is hot, the peppers are tender, and the filling is hot throughout.

Serve peppers with a big spoonful of tomato sauce over top or on the side. Serve with a simple greens lettuces or sliced crudité.