Beef-and-Rice-Stuffed Peppers

Ingredients

• 1 cup grated Monterey Jack
• 1 stalk celery, diced
• 1 teaspoon salt
• 8 ounces lean (90 percent) ground beef
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 6 medium bell peppers, tops removed and reserved, and seeds removed
• + 5 more ingredients
• • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 cup cooked brown rice
  • 1 (14.5 oz.) can diced tomatoes
  • 1 teaspoon pepper

Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring...

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