By Shona Bonewit
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside the peppers and arrange them in a baking dish with the hollowed sides facing up.
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender. Remove from heat and let it sit covered for a few minutes, then fluff with a fork.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the can of diced tomatoes and 1 teaspoon of Italian seasoning to the beef. Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Let the mixture simmer for 5 minutes.
Stir the cooked rice into the beef and tomato mixture.
Fill each bell pepper with the beef and rice mixture. Top with shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Remove from the oven and let the stuffed peppers cool slightly before serving.
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This Main Course Stuffed Peppers Beef recipe is ready in 1 hour 15 minutes and features bell peppers, ground beef, rice and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside the peppers and arrange them in a baking dish with the hollowed sides facing up.
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender. Remove from heat and let it sit covered for a few minutes, then fluff with a fork.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the can of diced tomatoes and 1 teaspoon of Italian seasoning to the beef. Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Let the mixture simmer for 5 minutes.
Stir the cooked rice into the beef and tomato mixture.
Fill each bell pepper with the beef and rice mixture. Top with shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Remove from the oven and let the stuffed peppers cool slightly before serving.
Calories per Serving: 450
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