Ingredients:

  • 4 large bell peppers (capsicums), any color (about 800g total)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) ground beef (80/20 blend is recommended)
  • 1 medium yellow onion, finely chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper (capsicum), finely chopped (about 150g)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (8 ounce/225g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • 1/2 cup cooked rice (about 100g) - long grain, brown, or wild rice all work
  • 1/4 cup chopped fresh parsley
  • 1 cup (100g) shredded cheddar cheese
  • 1/2 cup (50g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Halve the bell peppers lengthwise. Remove seeds and membranes. Brush the cut sides with olive oil and season with salt and pepper.
  2. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
  3. Add the chopped onion and garlic to the skillet. Sauté until softened, about 5 minutes.
  4. Stir in the chopped red bell pepper, diced tomatoes (with their juice), tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  5. Stir in the cooked rice and parsley. Season with salt and pepper to taste.
  6. Arrange the pepper halves in the baking dish. Spoon the beef filling evenly into each pepper half.
  7. Sprinkle the cheddar and mozzarella cheese evenly over the stuffed peppers.
  8. Cover the baking dish with foil. Bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the cheese is melted and bubbly. (Check internal temp of filling - 165F is your goal).
  9. Let the stuffed peppers rest for a few minutes before serving.