QUESO TOPPED GREEN PEPPERS
So easy, so delicious! These green peppers are packed with flavor and finished with melty Queso-Melt, perfect for a fun St. Patrick’s Day meal.
INGREDIENTS
• Queso-Melt Queso Dip (Original or Jalapeno)
• 2-4 green bell peppers (similar size)
• 1 tbsp olive oil
• 1 ½ lbs ground beef or turkey
• 1 ¼ tsp kosher salt
• ½ tsp black pepper
• ⅔ cup yellow onion, finely chopped
• 1 tbsp garlic, minced
• 1 ½ cups cooked long-grain white rice
• 1 (8 oz) can tomato sauce
• 1 (14.5 oz) can petite diced tomatoes (with juice)
• ½ tsp dried Italian seasoning
• 2 cups shredded mozzarella cheese
• 2 tbsp chopped parsley
INSTRUCTIONS
Preheat oven to 350°F. Slice off the tops of the peppers, remove the seeds and ribs.
Place peppers in a baking dish. Add 1 cup water, cover with foil, and bake for 30 minutes.
While the peppers bake, heat olive oil in a pan over medium heat. Cook the ground meat with salt and pepper until browned (5-6 minutes). Add onion and cook until soft (3-4 minutes), then add garlic and cook for 30 seconds.
Stir in rice, tomato sauce, diced tomatoes, and Italian seasoning. Add ¾ cup mozzarella and mix well.
Remove peppers from the oven, and drain any water. Fill each with the rice mixture.
Sprinkle remaining cheese on top, cover with foil, and bake for 20 minutes. Uncover and bake for 10 more minutes until cheese is melted and slightly golden.
Microwave Queso-Melt dip for 1-2 minutes. Top each pepper with a generous amount. Sprinkle with parsley, and enjoy!