Ingredients:

  • 6 medium bell peppers (various colors)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 blend)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup cooked white rice
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Toss bell peppers with olive oil, salt, and pepper.
  2. In a large skillet, heat olive oil. Sauté onion and garlic until softened.
  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 oregano, basil, red pepper flakes (if using), salt, pepper, and diced tomatoes. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  5. Remove from heat and stir in cooked rice and 1/4 cup Parmesan cheese.
  6. In a small bowl, combine crushed tomatoes, oregano, salt, and pepper.
  7. Spread a thin layer of tomato sauce in the bottom of the baking dish. Stuff each bell pepper generously with the beef and rice mixture. Place stuffed peppers in the baking dish.
  8. Pour the remaining tomato sauce over the stuffed peppers. Sprinkle with remaining Parmesan cheese and mozzarella cheese.
  9. Bake in the preheated oven for 50-60 minutes, or until the peppers are tender and the cheese is melted and bubbly.