Deconstructed Stuffed Peppers

Heat olive oil in a large skillet or Dutch oven over medium heat. Add peppers and onion, season with 1/2 teaspoon kosher salt. Saute veggies in oil until they start to soften, about 8 minutes. Add ground beef and remaining 1/2 teaspoon salt and black pepper to the pan and saute, breaking up meat as it cooks, until brown, about 5–6 minutes. Add garlic and cook 1 minute longer. Drain grease from the pan if needed.

Add Rotel, diced tomatoes (with juice), and tomato paste. Add granulated sugar and wine. Stir to combine.

Cover, and simmer over low heat for 20–25 minutes, stirring occasionally. Add basil and Parmesan cheese. Serve over rice with more Parmesan on top. Enjoy!