Stuffed Peppers with Ground Beef + Rice - Ends + Stems with Chef Alison

Ingredients

• 2 cups Basmati Rice (White) (or jasmine, or any kind cooked)
• 4 cups Water
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 pound Ground Beef
• 1 Yellow Onion
• 2 cloves Garlic
• 1 Tablespoon Paprika
• 1 ⁄ 2 teaspoon Black Pepper
• 1 Tablespoon Dried Oregano
• 2 Tablespoons Dijon Mustard
• 4 Red Bell Peppers
• 1 Egg
• 2 cups Monterey Jack Cheese (shredded, optional and to taste)
• 1 15-ounce can Crushed Tomatoes