How To Make Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice - Best Recipe | Charleston Magazine

Ingredients

• 1 cup water
• 1/4 tsp. kosher salt
• 1 tbs. unsalted butter
• 1/2 cup Carolina Gold Rice
• 2 Tbs. vegetable oil
• 1 cup diced yellow onion
• 2 Tbs. minced garlic
• 1 lb. 80/20 ground chuck
• 2 cups cooked Carolina Gold Rice
• 2 cups grated Fontal cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 1 cup chopped flat-leaf parsley
• 1 egg, lightly beaten
• 1½ Tbs. kosher salt
• 1 tsp. ground black pepper
• 4 large bell peppers (red, yellow, or green), approximately 6 oz. each