Ingredients
Scale
- 6 bell peppers (any colors)
- ½ cup minced yellow onion
- 2 teaspoons olive oil
- 1½ cups cooked white rice
- ½ teaspoon Italian seasoning
- 1½ pounds lean ground beef
- 15 ounces tomato sauce
- 2 minced garlic cloves
- 1½ cups shredded mozzarella
- Nonstick spray, as needed
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350 degrees F and grease a large baking dish.
- Cut the tops off the peppers and remove and discard the seeds and white membrane from inside.
- Put them cut side down in the baking dish and add 1½ cups of water then bake for 25 minutes.
- Meanwhile, heat the oil in a large skillet and fry the meat until brown, adding salt and pepper to taste.
- Add the onion and cook for a few minutes and then add the garlic and cook for 30 seconds.
- Stir in the tomato sauce, cooked rice and Italian seasoning, then stir in half a cup of the cheese and more salt and pepper if needed.
- Take the peppers out of the oven and discard the water, then flip them over and stuff each one with the beef mixture.
- Top with the rest of the cheese then cover and bake for 20 minutes.
- Uncover and bake for 10 more minutes or until the cheese is melted and the peppers are tender.
- Serve hot, with parsley sprinkled on top if liked.
- Cook Time: 1 hour 20 minutes