Beef & Chard Stuffed Peppers

Stuffed Bell Peppers

Ingredients:

3 medium bell peppers

½ yellow onion, diced

1 tablespoon olive oil plus more for greasing

2 cups finely chopped and packed rainbow chard

2 cloves garlic, chopped

1 pound ground beef

1 cup leftover cooked rice

2 green onions, chopped

¼ cup basil leaves, chopped fine

6 slices provolone cheese

Salt and pepper to taste

Directions:

1.     Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and grease with olive oil. Set aside.

2.     Rinse bell peppers under cool water. Slice peppers vertically through the stem. Remove the seeds and veins. Arrange on prepared baking sheet with the cut sides up. Bake in preheated oven for 20 minutes. Remove and allow to cool slightly.

3.     In a medium sauté pan heat olive oil over medium-low heat. Add onion and season with salt. Sauté until translucent and slightly golden, about 10 minutes. Add rainbow chard and cook until soft, about 5 minutes. When the chard reaches a dark green color add garlic. Stir constantly for 30 seconds to prevent it from burning. Add beef. Cook until the meat is browned and reaches 160 degrees. Stir in rice, green onion, and basil. Season with salt and pepper.

4.     Fill par cooked bell peppers with beef and rice mixture. Top each with a slice of cheese. Return pan to oven and cook 15 minutes or until cheese is bubbly and lightly browned.

Serves 6.