Ingredients
Scale
- 4 large bell peppers, any color
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning or a mix of dried oregano, basil, and thyme
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 cup tomato sauce (for topping)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven and Prepare the Peppers:
- Preheat your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes to soften them slightly, then drain and set aside.
- Cook the Beef Mixture:
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent.
- Drain any excess fat from the skillet.
- Stir in the cooked rice, diced tomatoes, salt, pepper, and Italian seasoning, cooking for a few more minutes until everything is heated through.
- Stuff the Peppers:
- Fill each blanched bell pepper with the beef and rice mixture, packing it tightly.
- Place the stuffed peppers upright in a baking dish.
- Bake:
- Pour the tomato sauce over the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Add Cheese and Finish Baking:
- Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the stuffed peppers cool for a few minutes before serving.
- Garnish with fresh parsley and serve warm.
