Bell peppers stuffed with beef, rice, and tomatoes for a hearty, cheesy, oven-baked main dish.
# Components:
→ Vegetables
01 - 4 large bell peppers
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb ground beef (85% lean)
→ Grains
05 - 1 cup cooked long-grain white rice
→ Canned Goods
06 - 1 can (14.5 oz) diced tomatoes, drained
07 - 1/2 cup tomato sauce
→ Dairy
08 - 1 cup shredded mozzarella or cheddar cheese, divided
→ Spices & Seasonings
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp paprika
12 - 1/2 tsp salt
13 - 1/4 tsp ground black pepper
→ Other
14 - 2 tbsp olive oil
15 - Fresh parsley, chopped, for garnish (optional)
# Directions:
01 - Preheat the oven to 375°F (190°C).
02 - Slice the tops off the bell peppers and remove seeds and membranes. Lightly rub the outsides with a little olive oil and set aside.
03 - In a large skillet over medium heat, add 2 tbsp olive oil. Sauté the onion for 2–3 minutes until softened. Add the garlic and cook for 30 seconds more.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if necessary.
05 - Stir in the drained diced tomatoes, cooked rice, 1/2 cup of cheese, tomato sauce, oregano, basil, paprika, salt, and pepper. Cook for 2–3 minutes, mixing thoroughly.
06 - Arrange the prepared bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, packing gently.
07 - Top each stuffed pepper with the remaining shredded cheese.
08 - Add 1/4 cup of water to the bottom of the baking dish to prevent scorching.
09 - Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, until the peppers are tender and the cheese is golden.
10 - Garnish with chopped fresh parsley, if desired. Serve hot.
