Ingredients:

  • 4 large bell peppers, halved lengthwise and seeds removed
  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (200g) cooked rice
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1/2 cup (120ml) tomato sauce
  • 1/2 cup (50g) shredded cheddar cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (optional)
  • 1 cup (240ml) tomato sauce

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly brush the inside of each pepper half with olive oil.
  2. In a large skillet over medium heat, brown the ground beef. Drain off any excess fat. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, cheese, Italian seasoning, salt, and pepper. Mix well. Remove from heat. Stir in parsley, if using.
  4. Spoon the filling evenly into each pepper half.
  5. Pour tomato sauce into the bottom of the baking dish. Arrange the stuffed bell peppers in the dish. Cover with foil and bake for 30 minutes.
  6. Remove the foil and sprinkle the remaining cheese over the peppers. Bake uncovered for another 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  7. Let the peppers rest for a few minutes before serving.