Italian Stuffed Peppers with Rice and Beef

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 lb lean ground beef
• 2 cups cooked white rice
• 1.5 cups marinara sauce
• 1 cup shredded Mozzarella cheese
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Finely chop the tops (discarding stems) to add to the filling.

3. 3

   In a large skillet, cook the ground beef, diced onion, and chopped pepper tops over medium-high heat until the beef is browned and vegetables are soft, about 6-8 minutes. Drain excess fat.

4. 4

   Stir in the minced garlic and cook for 1 minute. Remove from heat.

5. 5

   Stir in the cooked rice, 1 cup of marinara sauce, and half of the mozzarella cheese. Season with salt and pepper to taste.

6. 6

   Stuff each bell pepper with the beef and rice mixture. Place the peppers upright in a baking dish. Top with the remaining marinara sauce and mozzarella cheese.

7. 7

   Pour a little water (about 1/4 inch) into the bottom of the dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes until peppers are tender and cheese is bubbly.

8. 8

   Let cool slightly before serving.