Ingredients:

  • 3 large Bell Peppers (Red, Yellow, or Orange), halved lengthwise and seeds removed
  • 1 tbsp Olive oil
  • 1 pinch Kosher salt
  • 1 pinch Cracked black pepper
  • 1 lb Lean ground beef (90/10)
  • 2 cups Cooked white rice
  • 1 small Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 15 oz Tomato sauce
  • 2 tbsp Tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp Garlic powder
  • 1.5 cups Shredded mild cheddar cheese
  • 1 tbsp Fresh parsley for garnish

Instructions:

  1. Pre-heat your oven to 375°F (190°C). Arrange the halved bell peppers in a 9x13 inch baking dish cut-side up. Drizzle with olive oil and salt; pre-roast for 10 minutes.
  2. In a large skillet over medium-high heat, brown the ground beef with diced onions until the meat is no longer pink. Drain any excess fat to prevent sogginess.
  3. Stir in the minced garlic, tomato paste, Italian seasoning, and garlic powder. Cook for 2 minutes until fragrant.
  4. Fold in the cooked white rice and half of the tomato sauce. Stir until the mixture is cohesive and saucy.
  5. Fill each pre-roasted pepper half generously with the meat and rice mixture. Pour the remaining tomato sauce over the tops of the peppers.
  6. Cover the dish tightly with aluminum foil. Bake for 30 minutes to steam the peppers until fork-tender.
  7. Remove the foil and sprinkle the shredded cheddar cheese over each pepper. Bake uncovered for an additional 10–15 minutes until the cheese is bubbly and golden.
  8. Let the peppers rest for 5 minutes before serving to allow the juices to settle. Garnish with fresh parsley.