Preheat oven to 375°F (190°C).
Prepare the bell peppers: Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
Cook the filling: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
Add aromatics and tomatoes: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Stir in the diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and pepper.
Combine the filling: Stir in the cooked rice into the skillet with the ground beef mixture. Mix well to combine.
Stuff the peppers: Spoon the filling into each bell pepper, packing it lightly.
Bake the peppers: Place the stuffed bell peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
Cover and bake: Cover the baking dish with foil and bake for 45 minutes.
Add cheese (optional): Remove the foil and sprinkle the shredded cheese over the top of the peppers. Bake for another 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Rest and serve: Let the stuffed bell peppers cool for a few minutes before serving.
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For a spicier filling, add a pinch of red pepper flakes to the ground beef mixture.
You can add other vegetables to the filling, such as chopped zucchini, carrots, or mushrooms.
To prevent the peppers from tipping over in the baking dish, you can trim a small amount off the bottom of each pepper to create a flat surface.
• Main Course (American)
• Approximately 350-400
• 1 hour (Medium)
• 1 hour 30 minutes
• 15-20
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