Ingredients
Scale
- 4 Large Bell Peppers:Â Any color works beautifully. Red, yellow, and orange peppers are sweeter, while green peppers offer a more savory, slightly bitter note.
- 1 lb Lean Ground Beef:Â Provides a hearty, protein-packed base for the filling.
- 1 cup Cooked Rice:Â Use quick-cook, instant, or leftover rice to stay within the 30-minute timeframe.
- 1 small Yellow Onion, finely chopped:Â Adds a foundational aromatic sweetness to the filling.
- 2 cloves Garlic, minced:Â For that essential pungent, savory flavor.
- 1 (15-ounce) can Diced Tomatoes, drained:Â Lends moisture, tang, and texture to the beef mixture.
- 1 cup Tomato Sauce or Marinara Sauce:Â Binds the filling together and infuses it with rich tomato flavor.
- 1 tsp Italian Seasoning:Â A blend of dried oregano, basil, and thyme for a classic, herby taste.
- 1 cup Shredded Cheese:Â A blend of mozzarella and cheddar is perfect for a gooey, golden-brown topping.
- 1 tbsp Olive Oil: For sautéing the aromatics and browning the beef.
- Salt and Black Pepper to taste: To season and enhance all the flavors.
Instructions
- Prepare the Peppers:Â Begin by washing the bell peppers thoroughly. Slice them in half lengthwise, from stem to base. Remove the seeds and the white membranes from the inside. To speed up the cooking process, place the pepper halves in a microwave-safe dish with a tablespoon of water, cover, and microwave on high for 3-4 minutes until they are slightly tender. This par-cooking step is the secret to a 30-minute meal.
- Start the Filling:Â While the peppers are in the microwave, heat the olive oil in a large skillet or pan over medium-high heat. Add the finely chopped onion and cook for 2-3 minutes until it becomes translucent and soft.
- Brown the Beef: Add the lean ground beef to the skillet with the onions. Break it up with a spoon and cook until it’s browned all over. Drain off any excess fat from the pan.
- Combine the Filling Ingredients:Â Stir the minced garlic into the browned beef and cook for another minute until fragrant. Add the drained diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Stir everything together until well combined. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
- Stuff the Peppers:Â Arrange the par-cooked pepper halves, cut side up, in a baking dish or on a baking sheet. Carefully spoon the beef and rice filling evenly into each pepper half, mounding it slightly on top.
- Bake and Melt: Sprinkle the shredded cheese generously over the top of each stuffed pepper. Place the baking dish in a preheated oven at 400°F (200°C) and bake for 10-12 minutes, or just until the filling is heated through and the cheese is melted, bubbly, and slightly golden. For an extra browned top, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve Immediately: Remove from the oven and let them rest for a minute before serving hot.
Nutrition
- Serving Size: one normal portion
- Calories: 550