Stuffed Peppers

Ingredients

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• 2 tablespoons olive oil
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• 8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
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• 1 cup chopped yellow onion
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• 1 pound lean ground sirloin (90/10)
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• 1 tablespoon minced garlic
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• 1 ½ teaspoons Italian seasoning
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• 1 (15 ounce) can tomato sauce
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• ¼ cup water
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• 3 tablespoons hot cherry pepper hoagie spread (such as Cento)
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• ¾ teaspoon kosher salt
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• 1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled
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• 1 cup shredded Italian cheese blend
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• 2 tablespoons chopped fresh basil or flat-leaf parsley
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Instructions

1. 1
   Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
2. 2
   Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
3. 3
   Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.