We’ve been receiving bi-weekly deliveries from Imperfect Produce, which aims to reduce food waste by salvaging fruits and vegetables deemed cosmetically unfit for grocery store shelves.  It’s proven to be an easy way to contribute to a positive cause and to expand the menu of recipes prepared in our kitchen. This week our box contained bell peppers, carrots, onions, and more, and voila my stuffed pepper recipe was born.

Ingredients

Preparation

Preheat oven to 375°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion and carrots until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with salt and pepper. Stirring occasionally, let simmer about 5 minutes and stir in grated cheese until it melts.

Place peppers cut side-up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper.

Bake until peppers are tender, about 35 minutes.

Garnish with crema before serving. Enjoy!