{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Stuffed Peppers",
 "description": "Green peppers filled with ground beef, black beans, rice and tomato and baked until tender, an easy weeknight dinner that freezes well.",
 "recipeYield": "6 servings",
 "totalTime": "PT1H20M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "6 large green bell peppers, tops cut off and seeded, tops chopped for the filling (about 900 g)",
  "1 tbsp olive oil (13.5 g)",
  "1 medium onion, chopped (about 1 cup, 160 g)",
  "3 garlic cloves, minced (9 g)",
  "8 oz 90% lean ground beef (227 g)",
  "1 can (15 oz) no-salt-added black beans, drained and rinsed (240 g)",
  "1½ cups cooked long-grain brown rice (293 g)",
  "1 can (15 oz) tomato sauce, divided (425 g)",
  "1 tsp dried oregano",
  "½ tsp salt (3 g)",
  "½ tsp black pepper",
  "¾ cup shredded reduced-fat cheddar, divided (85 g)",
  "1 cup water, for the dish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F. Cut the tops off the peppers and scoop out the seeds. Chop the tops and set them aside. Stand the peppers upright in a 9x13 baking dish, trimming a sliver off any that tip. Pour the cup of water around them."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a wide skillet on medium. Cook the onion and the chopped pepper tops for 5 minutes, until soft. Add the garlic for 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "Add the beef. Break it up and cook it until no pink is left, about 8 minutes. With 90% lean beef there is little fat to pour off."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the rice, the beans, half of the tomato sauce, the oregano, salt and pepper, and half of the cheese. Take the pan off the heat."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon the filling into the peppers, mounding it. Pour the rest of the tomato sauce over the tops."
  },
  {
   "@type": "HowToStep",
   "text": "Cover the dish tightly with foil. Bake 50 minutes. The peppers steam in water that boils at about 203 °F here, so they take a little longer than sea-level recipes say."
  },
  {
   "@type": "HowToStep",
   "text": "Uncover, scatter on the rest of the cheese and bake 10 minutes more, until the cheese melts and the filling reads at least 160 °F in the middle of the meat."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 5 minutes before serving. Cool leftovers within 2 hours, no more than 2 hours, then refrigerate. Freeze baked peppers one to a bag. Reheat covered to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "302 kcal",
  "proteinContent": "18.8 g",
  "carbohydrateContent": "35.6 g",
  "fatContent": "10.1 g",
  "saturatedFatContent": "3.9 g",
  "sugarContent": "7.2 g",
  "sodiumContent": "652 mg",
  "fiberContent": "8.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/stuffed-peppers.jpg",
 "imageAlt": "Stuffed bell peppers, tops open, filled with beef, rice and tomato, cheddar melted on top, in the dish",
 "url": "https://asharedpalate.com/stuffed-peppers"
}