Stuffed Peppers
Ingredients:
4 large bell peppers (any color)
1 pound ground beef
1 cup cooked rice
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and pepper. Cook for an additional 2 minutes.
Remove the skillet from heat and stir in 1/2 cup of shredded cheddar cheese.
Stuff each bell pepper with the beef and rice mixture and place them in a baking dish.
Sprinkle the remaining cheese over the tops of the stuffed peppers.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 4 servings
