Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb (450g) ground beef (or turkey, chicken, or plant-based alternative)
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (drained)
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
• 2 tbsp olive oil
• Optional garnish: chopped parsley or basil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
3. Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon. Drain excess fat if needed.
4. Stir in cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 2–3 minutes until everything is heated through.
5. Stir in 1 cup of the shredded cheese. Mix well until cheese is melted and combined.
6. Stuff each bell pepper with the beef and rice mixture. Place them upright in a baking dish.
7. Sprinkle the remaining ½ cup of cheese on top of each stuffed pepper.
8. Add a little water (about ¼ cup) to the bottom of the baking dish and cover with foil.
9. Bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until the peppers are tender and cheese is bubbly and golden.
10. Garnish with parsley or basil and serve hot!

Let me know if you want a vegetarian version or a spicy twist! 🌶️