Stuffed Bell Peppers

These stuffed bell peppers are roasted to perfection after being packed with a mixture of rice, tomato sauce, and ground beef, then covered with cheese. A traditional meal that embodies comfort food perfection

Ingredients

• Six bell peppers, any color or a mix of hues;
• two tsp olive oil;
• and one and a half pounds of ground beef I use
• one and a half cups of cooked white rice (I don’t use uncooked rice),
• one and a half cups of finely chopped onion,
• two teaspoons of minced garlic,
• and salt and pepper to taste.
• 15 ounces of canned tomato sauce;
• 1/2 teaspoon of Italian spice;
• 1 1/2 cups of shredded, divided mozzarella cheese
• 2 tablespoons of chopped parsley;
• and cooking spray

DIRECTIONS

• Set the oven’s temperature to 350°F. Put some cooking spray on a large baking dish.
• Cut off the peppers’ tops to reveal the seeds and ribs inside.
• Put the peppers in the baking dish, cut side down. To the dish, add 1 1/2 cups of water.
• Bake the dish for 25 minutes with the foil covering it.
• As the peppers cook, get the filling ready. In a large pan, heat the olive oil over medium heat.
• Season with salt and pepper after adding the ground meat.
• Using a spatula to break up the meat, heat for 5 to 6 minutes, or until the meat is cooked through.
• When the onion is tender, add it to the pan and cook it for three to four minutes. Cook the garlic for 30 seconds after adding it.
• Add the Italian spice, tomato sauce, and rice. Mix everything together. Add 1/2 cup cheese and season with salt and pepper.
• After taking the peppers out of the oven, remove the water. After flipping the peppers, stuff the meat mixture inside of each one.
• Place the remaining cheese on top of each pepper. Bake with a cover on for 20 minutes. After ten minutes, remove the cover and continue baking until the cheese has browned and melted and the peppers are soft.
• After adding parsley, serve.