Ingredients
Scale
- 4 Bell peppers (various colors), tops removed and seeded
- 1 pound Ground beef
- 1 cup Cooked rice (white or brown)
- 1 medium Onion, chopped
- 1 (15 ounce) can Tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion to the skillet with the ground beef and cook until softened, about 5 minutes.
- Step 3: Stir in the cooked rice, half of the tomato sauce, Italian seasoning, and garlic powder into the skillet. Mix well to combine.
- Step 4: Stuff each bell pepper with the ground beef mixture.
- Step 5: Place the stuffed peppers in a baking dish and pour the remaining tomato sauce over the tops.
- Step 6: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with shredded cheddar cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days for best flavor.
- For a quick reheat, microwave individual peppers until heated through, or warm them in a covered baking dish in the oven.
- Serve these vibrant peppers with a dollop of sour cream or Greek yogurt for added creaminess and tang.
- To prevent the rice from drying out during baking, add a splash of beef broth or water to the meat mixture before stuffing the peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American