Ingredients:

  • 4 large bell peppers (any color), about 8oz/225g each
  • 1 tablespoon olive oil, 15 ml
  • 1/2 teaspoon salt, 3g
  • 1/4 teaspoon black pepper, 1g
  • 1 tablespoon olive oil, 15 ml
  • 1 medium yellow onion, finely chopped, about 1 cup/150g
  • 2 cloves garlic, minced, about 2 teaspoons/5g
  • 1 pound ground beef (80/20 blend), 450g
  • 1 teaspoon dried Italian seasoning, 5g
  • 1/2 teaspoon salt, 3g
  • 1/4 teaspoon black pepper, 1g
  • 1 (14.5 ounce) can diced tomatoes, undrained, 411g
  • 1 (8 ounce) can tomato sauce, 226g
  • 1 cup cooked white rice (long grain or basmati), 200g
  • 1/2 cup frozen corn, thawed, 75g
  • 1/4 cup chopped fresh parsley, 15g
  • 1 cup shredded mozzarella cheese, 100g (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Halve the bell peppers lengthwise through the stem. Remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and arrange cut-side up in the baking dish.
  2. Heat olive oil in the skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in Italian seasoning, salt, pepper, diced tomatoes (undrained), and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  5. Remove the skillet from the heat. Stir in the cooked rice, corn, and parsley.
  6. Spoon the beef and rice mixture evenly into the prepared bell pepper halves.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and sprinkle with mozzarella cheese (if using). Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender. The peppers should be easily pierced with a fork.
  9. Let the peppers rest for a few minutes before serving.