A delightful twist on the classic stuffed peppers, featuring a flavorful ground beef and rice filling, baked to perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks.
Use a wooden spoon to break up the beef for an even texture.
Add the chopped onion to the skillet and sauté until softened.
Stir frequently to prevent the onion from burning.
Stir in the tomato sauce, cooked rice, garlic powder, salt, and black pepper. Mix well and let it cook for 2-3 minutes.
Taste the mixture and adjust seasoning if needed.
Cut the tops off the bell peppers and remove the seeds and membranes.
Cut a thin slice off the bottom if needed to make them stand upright.
Stuff each bell pepper with the beef and rice mixture, pressing it down gently.
Do not overfill to prevent spilling during baking.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Covering with foil helps retain moisture while baking.
Bake in the preheated oven for 30 minutes.
Check halfway through to ensure even cooking.
Remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Broil for the last 2 minutes for a golden crust.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
Continue in our app for the best experience
