Ingredients
Scale
- 4 large bell peppers (any color), halved and seeded
- 1 pound ground beef
- 1/2 cup uncooked long-grain rice
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease. Add the chopped onion and garlic and cook until softened, about 3-5 minutes.
- Step 3: Stir in the rice, diced tomatoes (undrained), oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the rice is almost tender.
- Step 4: Stuff the bell pepper halves with the meat and rice mixture. Arrange the stuffed peppers in the prepared baking dish.
- Step 5: Sprinkle the shredded cheddar cheese over the stuffed peppers.
- Step 6: Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- Leftover stuffed peppers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or oven.
- For extra flavor and a crispier topping, broil the stuffed peppers for the last 2-3 minutes of baking.
- Serve these hearty peppers alongside a simple side salad for a complete and satisfying meal.
- To prevent the rice from becoming too mushy, ensure the meat mixture is thoroughly cooked before stuffing the peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American