Ingredients:

  • 4 medium bell peppers (assorted colors for visual appeal), about 280g (10oz) each
  • 1 tablespoon olive oil, 15 ml
  • 1/2 cup water or vegetable broth, 120ml
  • 1 pound ground beef (or plant-based ground), approximately 450g
  • 1 medium yellow onion, finely chopped, approximately 150g
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, 5ml
  • 1/2 teaspoon salt, 2.5 ml
  • 1/4 teaspoon black pepper, 1.25 ml
  • 1 (14.5 ounce) can diced tomatoes, undrained, approximately 410g
  • 1 cup cooked rice (long-grain white rice or brown rice), approximately 200g cooked rice
  • 1/2 cup shredded mozzarella cheese, approximately 50g
  • 1/4 cup chopped fresh parsley, approximately 10g

Instructions:

  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  3. Add ground beef (or plant-based ground) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  4. Stir Italian seasoning, salt, pepper, and diced tomatoes into the skillet with the meat mixture. Bring to a simmer.
  5. Stir in the cooked rice and half of the mozzarella cheese. Mix well. Remove from heat. Stir in parsley.
  6. Spoon the filling into the prepared bell peppers, packing it in firmly.
  7. Arrange the Stuffed Peppers in a baking dish. Pour water or broth into the bottom of the dish.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil and sprinkle the remaining mozzarella cheese over the peppers. Bake for another 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Let the Stuffed Peppers rest for a few minutes before serving.