Laura-Beef and Rice Stuffed Peppers

6 medium bell peppers, tops removed and reserved and seeds removed

1 Tbsp. Olive oil

1 yellow onion, diced

1 large carrot, diced

1 stalk celery, diced (optional)

2 Garlic cloves, minced

8 oz. lean ground beef or ground turkey

1 tsp. salt

1 tsp. pepper

1 14.5 oz can diced tomatoes

1 Cup Brown or white rice, cooked

1 Cup Grated monterey Jack cheese

Preheat oven to 375 degrees F. Bring a large pot of water to boil. Once water boils, add bell peppers and tops and cook until tender, 6-7 mins. Remove peppers and tops from water; put peppers upside down to drain fully.

Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 mins. Add carrot, celery and garlic and continue cooking until veggies are just softened, 4 mins longer. Add beef/turkey, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 mins. Add tomatoes and rice and cook 5 mins longer, stirring. Stir in 3/4 Cup cheese.

Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese, and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 mins.