Ingredients:

  • 3 large bell peppers, halved and deseeded
  • 1 tsp olive oil
  • 1 lb 90/10 ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups cooked white rice
  • 15 oz tomato sauce, divided
  • 1 tbsp Italian seasoning
  • 1.5 cups shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 350°F (180°C). Slice the bell peppers in half vertically through the stem and remove seeds and membranes.
  2. In a large skillet over medium-high heat, brown the ground beef with the diced onions. Cook until beef is mahogany-colored and no pink remains. Add minced garlic and cook for 1 minute until fragrant. Drain excess fat.
  3. Reduce heat to low. Stir in the cooked rice, half of the tomato sauce, and the Italian seasoning until well combined.
  4. Spoon the beef and rice mixture into the pepper halves. Top each pepper with the remaining tomato sauce and a generous portion of shredded cheddar cheese.
  5. Cover the dish tightly with heavy-duty aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.