Ingredients
- Bell peppers (4 large, any color)
- Ground beef (1 pound)
- Cooked rice (1 cup)
- Onion (1 medium, chopped)
- Tomato sauce (1 (15 ounce) can)
- Shredded cheddar cheese (1 cup)
- Garlic (2 cloves, minced)
- Olive oil (2 tablespoons)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Boil the peppers for 5 minutes to soften slightly, then drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Stir in the cooked rice and half of the tomato sauce into the skillet with the ground beef mixture. Season with salt and pepper to taste.
- Step 4: Spoon the ground beef mixture into the prepared bell peppers, packing them tightly.
- Step 5: Arrange the stuffed peppers in a baking dish. Pour the remaining tomato sauce over the peppers.
- Step 6: Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. Sprinkle with shredded cheddar cheese during the last 5 minutes of baking, allowing the cheese to melt. Let cool slightly before serving.
Notes
- Refrigerate leftover stuffed peppers in an airtight container for up to 3 days, ensuring maximum freshness.
- For best results, reheat individual peppers in the microwave or oven until warmed through, preventing soggy textures.
- Serve these delightful stuffed peppers with a dollop of sour cream or a sprinkle of fresh parsley for an extra touch of flavor.
- Sautéing the bell pepper tops alongside the onion and garlic adds extra flavor and reduces food waste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American