Ingredients:

  • 6 bell peppers (various colors, if desired), tops removed and seeded
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound ground beef (or ground turkey/chicken/plant-based alternative)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup cooked long-grain rice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Halve peppers lengthwise (or remove the top and keep the pepper whole). Drizzle with olive oil, season with salt and pepper, and arrange cut-side up in the baking dish.
  2. Brown ground meat in a large skillet over medium-high heat. Drain off any excess fat.
  3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  5. Add diced tomatoes and tomato sauce to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. Stir in cooked rice and parsley. Season with salt and pepper to taste.
  7. Spoon the filling into the prepared pepper halves, packing it in firmly.
  8. Bake in the preheated oven for 30 minutes, or until peppers are tender.
  9. Sprinkle mozzarella cheese over the tops of the stuffed peppers during the last 5 minutes of baking, or until melted and bubbly.
  10. Let the stuffed peppers cool slightly before serving. Discover the best stuffed peppers recipe!