Classic Stuffed Bell Peppers

1Ingredients

• 4 countlarge bell peppers
• 1 lblean ground beef
• 1 countsmall onion, finely chopped
• 2 clovesgarlic, minced
• 1 cupcooked white rice
• 14.5 ozcan diced tomatoes, undrained
• 1 tspItalian seasoning
• 0.5 tspsalt
• 0.3 tspblack pepper
• 8 ozcan tomato sauce
• 0.5 cupbeef broth
• 0.5 cupshredded cheddar or mozzarella cheese (optional)

2Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Prepare the bell peppers by washing them, cutting them in half lengthwise, and removing all seeds and membranes.

   ⏱ 5 min
2. 2

   In a large skillet over medium heat, brown the ground beef. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

   ⏱ 10 min
3. 3

   Remove the skillet from heat. Stir in the cooked rice, undrained diced tomatoes, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

   ⏱ 5 min
4. 4

   Place the bell pepper halves in the prepared baking dish. Evenly divide the ground beef and rice mixture among the pepper halves, stuffing each one generously.

   ⏱ 5 min
5. 5

   In a small bowl, whisk together the tomato sauce and beef broth. Pour this mixture over and around the stuffed peppers in the baking dish. Cover the dish tightly with aluminum foil. Bake for 40 minutes.

   ⏱ 40 min
6. 6

   Remove the foil. If using, sprinkle the shredded cheese over the top of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

   ⏱ 10 min
7. 7

   Carefully remove the dish from the oven. Let the stuffed peppers rest for a few minutes before serving warm.

   ⏱ 5 min