Stuffed Peppers

Ingredients

• 4 bell peppers, tops cut off and seeded
• 1 pound ground beef
• 1 cup cooked white rice
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

2. 2

   Stand the bell peppers upright in the baking dish, cutting a thin slice off the bottoms if needed so they sit flat.

3. 3

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
4. 4

   Add the garlic and ground beef, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 7 minutes.

   7:00 · Brown beef
5. 5

   Drain excess fat, then stir in the cooked rice, 1 cup of the marinara sauce, oregano, salt, and pepper. Simmer 3 minutes to combine.

   3:00 · Simmer filling
6. 6

   Spoon the beef and rice mixture into the hollowed peppers, packing it in gently and mounding the tops.

7. 7

   Pour the remaining 1/2 cup marinara sauce over the stuffed peppers, then cover the dish tightly with foil.

8. 8

   Bake covered until the peppers are tender, about 35 minutes.

   35:00 · Bake covered
9. 9

   Remove the foil, sprinkle the mozzarella over each pepper, and bake uncovered until the cheese is melted and bubbly, about 10 minutes.

   10:00 · Melt cheese
10. 10

    Let the peppers rest 5 minutes, then garnish with chopped parsley before serving.

    5:00 · Rest before serving