Char the Peppers

Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the bell peppers, sprinkling with 1/4 teaspoon of salt. Stir occasionally, allowing the peppers to cook until tender-crisp with blackened spots, approximately 5 to 6 minutes. Once done, transfer the peppers to a large bowl and set aside.

Brown the Beef and Onions

Without cleaning the skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground beef, diced onion, minced garlic, black pepper, and the remaining salt. Stir frequently, breaking up the beef with a wooden spoon, and cook until the meat is fully browned and cooked through, about 4 to 5 minutes. Do not drain the beef.

Combine the Ingredients

Stir in the previously charred bell peppers, microwavable rice, tomato sauce, water, and balsamic vinegar into the beef mixture. Mix well, then reduce the heat to medium. Let the mixture simmer, stirring occasionally, until the sauce thickens, which should take about 5 minutes. Stir in the chopped parsley to add freshness and color.

Add the Cheese and Serve

Once the sauce has thickened, remove the skillet from the heat. Immediately sprinkle the shredded Monterey Jack cheese over the top and cover the skillet with a lid. Let it stand for 3 to 4 minutes, allowing the cheese to melt. Garnish with additional parsley before serving.