Stuffed Mini Peppers
1/2 lb. mini bell peppers (about 1 dozen)
2-3 tablespoons olive oil, plus more for drizzling
1 small onion, diced
1/2 lb. ground beef
1/2 cup rice, cooked
1/2 cup petite peas
salt & pepper to taste
1/3 cup grated parmigiano
Preheat oven to 400 degrees F.
Cut the peppers in half lengthwise. Shake out or pull out any seeds.
Heat 2-3 tablespoons olive oil in a medium sauté pan. Add the diced onion and cook until softened, about 2-3 minutes. Add the ground beef and break up with a spatula as it cooks so there are no clumps. Cook until no longer pink. Season with salt & pepper. Add the cooked rice and the peas, stir to combine.
Drizzle a little olive oil in a casserole dish. Using a small spoon, fill the pepper halves with filling, and press a spoonful of filling on top of each one. Line up the filled pepper halves in the casserole dish. Sprinkle each one with a little grated cheese. Bake for about 30 minutes until peppers have softened. Serve hot or at room temperature.