Ingredients:

  • 6 large bell peppers (approx. 2 lbs / 900g)
  • 1 lb (450g) ground beef
  • 2 cups (300g) cooked white rice
  • 1 small onion, diced (approx. 1/2 cup / 75g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 can (15 oz / 425g) tomato sauce
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 1/2 cups (170g) shredded mozzarella or cheddar cheese
  • 1/4 cup (60ml) fresh parsley, chopped

Instructions:

  1. Slice the tops off the peppers and remove the seeds and membranes. Slice a thin sliver off the bottom of each pepper to create a flat base.
  2. In a skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and onions are translucent.
  3. Stir in minced garlic and cook for 1 minute. Add cooked rice, half of the tomato sauce, oregano, salt, and pepper; stir until evenly coated.
  4. Preheat oven to 350°F (175°C). Pour the remaining tomato sauce into the bottom of a 9x13 inch baking dish.
  5. Stuff each pepper generously with the beef mixture, pressing down slightly, and place them in the baking dish.
  6. Bake for 45-50 minutes until peppers are tender-crisp.
  7. Top with shredded cheese and bake for another 5-10 minutes until cheese is bubbly and golden. Garnish with fresh parsley.