Stuffed Bell Peppers
Description
This dish is so good, you will add it to your meal rotation. You can customize it to your preferences with different ground meats, cheese and even type or flavor of rice.
Ingredients
non-stick cooking spray
6 bell peppers, your favorite color, or a combination of colors*
1 1/2 c. water
2 t. olive oil
1 1/2 lb. lean ground beef (or ground turkey, chicken or pork)
1/2 c. onion, finely chopped
2 t. garlic, minced
1 1/2 c. cooked white rice, NOT raw rice
salt and pepper, to taste
15 oz. can tomato sauce
1/2 t. Italian seasoning
1 1/2 c. Mozzarella cheese shredded, divided
2 T. fresh chopped parsley, for serving
Directions
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Preheat oven to 350 degrees F. Coat a large baking dish with non-stick cooking spray.
Slice off tops from bell peppers; remove and discard ribs and seeds.
Place peppers cut side down in the baking dish; add 1 1/2 c. of water to the dish. Cover dish with aluminum foil. Bake 25 minutes.
While peppers are baking, prepare the filling.
Heat the olive oil in a large skillet over medium heat; add ground beef; season with salt and pepper. Cook and break up the meat for 5-6 minutes, until meat is cooked through. Discard any excess grease. Add onion; cook 3-4 minutes or until softened. Add garlic; cook for 30 seconds. Add the rice, tomato sauce and Italian seasoning; stir. Add 1/2 c. cheese; stir. Season with salt and pepper, to taste.
Remove peppers from the oven; discard the water. Turn the peppers over; fill each with the beef mixture. Top each pepper with the remaining cheese. Cover. Bake for 20 minutes. Uncover; bake for 10 minutes or until cheese is melted and browned and peppers are tender.
Serve garnished with parsley.
6 servings.
*Use peppers with flatter bottoms so that they stand up in the pan. If the bottoms aren't flat, cut a thin slice off to make them flat. Try to find peppers that are all about the same size.