STUFFED BELL PEPPERS

Ingredients

• 6 Large Bell Peppers (any color)

• 1 lb Ground Beef (80/20 or 90/10)

• 2 cups Cooked Rice (White or Brown)

• 1 can (15 oz) Tomato Sauce (divided)

• 1 can (14.5 oz) Diced Tomatoes (undrained)

• 1/2 cup Onion, finely diced

• 2 cloves Garlic, minced

• 1 tsp Italian Seasoning

• 1 tsp Garlic Powder

• 1/2 tsp Salt

• 1/2 tsp Black Pepper

• 1 cup Shredded Cheese (Cheddar or Mozzarella)

   

Instructions

1. Prep Peppers: Preheat oven to 375°F. Cut the tops off the bell peppers, remove the seeds and membranes, and rinse. If they won’t stand upright, slice a tiny sliver off the bottom (don’t cut a hole). Place them in a 9×13 baking dish.

    

2. Brown Meat: In a large skillet over medium-high heat, brown the ground beef and onion until the meat is no longer pink. Drain the excess fat.

3. Create Filling: Stir in the minced garlic, Italian seasoning, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.

4. Combine: Add the cooked rice, the can of diced tomatoes (with juice), and half of the tomato sauce to the skillet. Stir until well combined and heated through.

5. Stuff: Spoon the beef and rice mixture into each pepper, packing it down gently.

6. Sauce & Steam: Pour the remaining tomato sauce over the top of the filled peppers. Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers.

    

7. Bake: Cover the dish tightly with aluminum foil. Bake for 35–40 minutes.

    

8. Melt Cheese: Remove the foil, sprinkle the shredded cheese over the tops, and bake for an additional 5–10 minutes until the peppers are tender and the cheese is bubbling and golden.