Ingredients:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked white rice
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and white membranes. Slice a tiny sliver off the bottom of each pepper so they stand upright in a 9x13 inch baking dish. Lightly brush the insides of the peppers with 1 tbsp olive oil.
  3. In a large skillet over medium-high heat, brown the 1 lb ground beef and diced onion until the meat is no longer pink. Stir in the minced garlic and cook for one minute until fragrant.
  4. Stir in the 15 oz tomato sauce, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes.
  5. Fold in the 2 cups cooked white rice until the mixture is well-combined and moist. Ensure the beef reaches a safe internal temperature of 160°F (71°C).
  6. Spoon the beef and rice mixture into each pepper, pressing down gently to pack it, leaving about a quarter-inch of space at the top.
  7. Top each pepper with a portion of the 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
  8. Bake in the oven for 25–30 minutes until the cheese is bubbly and golden and the peppers are tender.