🧂 Ingredients

• 4 large bell peppers
• 1 tbsp olive oil
• salt
• pepper
• 1 lb ground beef
• 1 small onion
• 2 cloves garlic
• 1 cup cooked rice
• 1 cup canned diced tomatoes
• 1 tsp Italian seasoning
• 1 tbsp tomato paste
• 1 cup shredded cheese
• salt
• pepper
• ¼ cup cheese
• fresh parsley

📖 Instructions

🫑 Prep the Peppers
Preheat oven to 375°F (190°C).
Brush peppers with olive oil, season with salt and pepper, and place in a baking dish.
Optionally, pre-bake for 10 minutes to soften them slightly before filling.

🔥 Make the Filling
In a skillet over medium heat, cook the ground beef and onion until browned.
Add garlic, tomato paste, diced tomatoes, and seasoning. Cook for 2–3 minutes.
Stir in cooked rice and ¾ of the shredded cheese. Season with salt and pepper to taste.

🥄 Stuff the Peppers
Spoon the filling into each pepper, pressing down gently to pack them well.
Top with remaining cheese.

⏲️ Bake
Add a splash of water or broth (about ¼ cup) to the bottom of the baking dish to keep things moist.
Cover loosely with foil and bake for 25–30 minutes.
Remove foil and bake another 10 minutes until cheese is golden and bubbly.

🍽️ Serve
Let cool slightly. Garnish with fresh herbs and serve warm.

🔄 Variations:
Vegetarian: Use black beans or lentils instead of meat.
Low-carb: Swap rice for cauliflower rice or chopped sautéed veggies.
Mexican-style: Add corn, cumin, chili powder, and top with salsa and avocado.
Spicy: Mix in jalapeños, hot sauce, or pepper jack cheese.