Ingredients:

  • 4 large bell peppers (various colors), stems removed, halved lengthwise and seeded
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (or turkey or lamb) (approx. 450g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 1 (8 ounce) can tomato sauce (approx. 225g)
  • 1 cup cooked rice (white or brown) (approx. 180g)
  • ½ cup shredded cheddar cheese (or mozzarella) (approx. 60g), divided
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Prepare the bell peppers by halving lengthwise, removing stems and seeds.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in oregano, basil, salt, and pepper. Add diced tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld.
  5. Remove the skillet from the heat and stir in cooked rice and half of the shredded cheese.
  6. Spoon the filling into the prepared bell pepper halves, mounding it slightly.
  7. Arrange the stuffed peppers in the baking dish. Pour a small amount of water (about ½ inch) into the bottom of the dish. Cover with foil and bake for 30 minutes. Many people ask, how long to bake stuffed peppers at 350? This recipe has you covered.
  8. Remove the foil and sprinkle the remaining cheese over the peppers. Bake for an additional 15-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Let the peppers rest for a few minutes before serving. Garnish with fresh parsley, if desired.