Prep Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 6 servings
Ingredients:
- 120ml uncooked white or brown rice
- 30ml extra-virgin olive oil, plus more for drizzling
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 30ml tomato paste
- 450g ground beef
- 1 can (410g) diced tomatoes
- 2.5ml dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 bell peppers, tops and cores removed
- 240ml shredded Monterey Jack cheese
- Chopped fresh parsley, for serving
Directions:
1. Preheat the Oven:
- Preheat the oven to 200°C.
2. Cook the Rice:
- In a small saucepan, prepare the rice according to package instructions.
3. Sauté the Onion and Garlic:
- In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
- Stir in the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more.
4. Cook the Beef:
- Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Drain any excess fat.
5. Combine Ingredients:
- Stir in the cooked rice, diced tomatoes, cannabis oil, oregano, salt, and pepper. Let the mixture simmer, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
6. Prepare the Peppers:
- Arrange the bell peppers cut side up in a 33 cm x 23 cm baking dish. Drizzle the insides of the peppers with a little olive oil.
7. Stuff the Peppers:
- Spoon the beef and rice mixture into each pepper, filling them generously. Top with shredded Monterey Jack cheese.
8. Bake:
- Cover the baking dish with foil and bake for about 35 minutes, until the peppers are tender.
- Uncover and continue baking for an additional 10 minutes, until the cheese is bubbly.
9. Garnish and Serve:
- Top with chopped fresh parsley before serving.