Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice

For the Carolina Gold Rice:
Bring the water to a boil in a small saucepan over high heat. Stir in the salt, butter, and rice. Return to a simmer, reduce the heat to low, and cover. Cook for 20 minutes. Remove the saucepan from the heat, keep covered, and let the rice cool to room temperature. Once cool, fluff with a fork and set aside.

For the peppers:

Preheat the oven to 350°F. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion and garlic, reduce the heat to low, and cook the vegetables, stirring occasionally, until soft but not brown, six to eight minutes. Add the ground chuck and increase the heat to medium-high. Brown the meat, about 10 minutes, stirring occasionally. Place the beef mixture in a colander to drain the fat and cool.  

Combine the rice, beef mixture, 1½ cups Fontal, Parmesan, parsley, egg, salt, and pepper in a large mixing bowl. Mix by using your fingers to “rake” the ingredients together, making sure not to pack them too tightly.  

Wash and dry the peppers. Cut off the tops, just enough to remove the stems. Remove the seeds and inner white flesh from the cavity. Using a spoon, stuff the rice and beef mixture into the peppers and place them upright in a baking dish. Top the peppers with the remaining Fontal and cover the baking dish with aluminum foil. Bake for 30 minutes, remove the foil, and bake for an additional 15 minutes. Serve while hot either as is or over a pool of marinara sauce.