Ingredients:
- 3 tbsp olive oil, divided
- 2 medium multicolored bell peppers (about 7 oz each), cored and cut into 1 to 1 1/2-inch pieces (approx. 2 cups)
- 1 1/4 tsp kosher salt, divided
- 1 lb 90/10 lean ground beef
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 1/2 tsp freshly ground black pepper
- 1 package (8.5 to 8.8 oz) microwavable white rice
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 3 tbsp balsamic vinegar
- 3 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
- 4 oz Monterey Jack cheese, shredded (about 1 cup)
Cooking Instructions:
Sear the Peppers:
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it’s shimmering. Add the bell peppers and season with 1/4 tsp salt. Cook them, stirring occasionally, until they are tender-crisp and have some blackened spots, about 5 to 6 minutes. Transfer the peppers to a bowl and set aside.
Cook Beef and Onions:
- Using the same skillet, add the remaining 1 tbsp of olive oil over medium-high heat. Mix in the ground beef, onion, garlic, black pepper, and the remaining 1 tsp of salt.
- Cook while stirring and breaking the beef apart with a wooden spoon, until the beef is thoroughly browned and cooked, about 4 to 5 minutes. There’s no need to drain the skillet.
Combine Remaining Ingredients:
- Stir the set-aside bell peppers, uncooked microwavable rice, tomato sauce, water, and balsamic vinegar into the skillet with the beef. Lower the heat to medium, bringing the mixture to a simmer. Continue cooking, stirring occasionally, until the sauce thickens slightly, around 5 minutes. Incorporate the parsley at the end.
Melt Cheese and Serve:
- Remove the skillet from the heat, sprinkle the shredded Monterey Jack cheese over the top, and cover with a lid. Allow it to stand until the cheese is melted, roughly 4 minutes.
- Garnish with additional parsley before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making for easy and delicious future meals.