Stuffed peppers

Ingredients:

• 6 sweet peppers, any color
• 4 tbsp olive oil + extra for drizzling
• 220 g lean ground beef
• 1 onion, finely diced
• 2 cloves garlic, chopped
• 1 medium zucchini, finely diced
• 4 plum tomatoes, peeled and finely diced
• Red pepper flakes, as needed
• 1 cup cooked long-grain and wild rice
• 1.5 cups grated pepper jack cheese

Preparation:

1. Preheat oven to 175°C.
2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scrape out the seeds and as many membranes as possible. Place the peppers, cut-side up, in a baking dish large enough to hold them all upright.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking up the pieces, until cooked through and just beginning to brown, 8 to 10 minutes. Transfer the meat to a plate lined with paper towels to drain.
4. Wipe out the skillet and add the remaining 2 tablespoons of olive oil. Add the onion and chopped pepper and cook until the vegetables begin to soften, 3-4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes, season with salt, and sprinkle with a pinch of red pepper flakes. Cook until heated through, then add the meat and rice. Taste and adjust the seasoning as needed. Stir in 1 cup of cheese.
5. Fill the peppers with the meat mixture and sprinkle each with the remaining 1/2 cup of cheese. Pour a small amount of water into the bottom of the pan and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Then remove the foil and bake until the peppers are tender and the cheese is melted and lightly browned, another 15-20 minutes.