Stuffed Bell Peppers

Tender bell peppers are filled with seasoned ground beef, rice, onion, garlic, and tomato sauce, then baked under a bubbling layer of mozzarella.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 4 large bell peppers
• 1 pound ground beef
• 1.5 cups cooked white rice
• 1.5 cups tomato sauce
• 1 small yellow onion
• 2 cloves garlic
• 1 cup mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Slice the tops off the bell peppers, remove the seeds and membranes, and arrange the peppers upright in a 9-by-13-inch baking dish. (about 10 min) — 375°F
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium-high
3. Add the ground beef, salt, pepper, and Italian seasoning. Cook, breaking the beef into small pieces, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high
4. Stir in 1 cup of the tomato sauce and the cooked rice. Simmer until hot and well combined, about 2 minutes. (about 2 min) — Medium
5. Spoon the beef and rice mixture into the peppers. Pour the remaining 1/2 cup tomato sauce around the peppers in the dish. Cover tightly with foil and bake until the peppers are tender, 30 to 35 minutes. (about 35 min) — 375°F
6. Remove the foil and sprinkle the mozzarella over the peppers. Bake uncovered until the cheese is melted and lightly browned, 8 to 10 minutes. Confirm the beef filling reaches 160°F in the center, then rest for 5 minutes before serving. (about 10 min) — 375°F