Stuffed Bell Peppers
Stuffed bell peppers - edible bowls filled with your favorite ingredients! A nutritious and impressive recipe, perfect for using up leftover rice or ground meat.
Ingredients
- 6 large bell peppers
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 medium onion diced
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cut the tops off peppers, remove seeds, and rinse.
- Boil peppers for 5 minutes, then drain upside down.
- Heat olive oil in a skillet. Add onions and cook until soft (5 minutes). Add garlic and cook for 1 minute.
- Add ground beef and cook until no longer pink; drain excess fat.
- Stir in rice, tomatoes, half the cheese, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Fill peppers with meat mixture and top with remaining cheese.
- Cover with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes.