INGREDIENTS
- 4 large bell peppers (any color)
- 1 pound ground beef (or ground turkey, chicken, or vegetarian substitute)
- 1 cup cooked rice (white or brown)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce or marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Olive oil for cooking
- Optional toppings: chopped parsley, grated Parmesan cheese
COOKING INSTRUCTIONS
- Preheat your oven to 190°C.
- Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water.
- Heat a skillet over medium heat. Add a tablespoon of olive oil.
- Add chopped onions and minced garlic to the skillet. Sauté until onions are translucent and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- Once the meat is browned, add cooked rice, tomato sauce, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine all the ingredients. Let it simmer for a few minutes.
- Remove the skillet from heat. Stir in half of the shredded cheese into the meat mixture.
- Place the bell peppers upright in a baking dish. Fill each pepper with the meat mixture, pressing down gently to pack it in.
- Sprinkle the remaining shredded cheese over the tops of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Once cooked, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving.
- Garnish with chopped parsley and grated Parmesan cheese if desired. Serve hot and enjoy!