Ingredients:

  • 4 large bell peppers (any color), stems removed, halved lengthwise and seeded
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup water (60 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (8 ounce/227g) can tomato sauce
  • 1/2 cup cooked white rice (100g) (long-grain or medium-grain works best)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Halve peppers lengthwise, remove stems and seeds. Drizzle insides with olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook for 1 minute more.
  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 Italian seasoning, salt, and pepper. Add diced tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Remove the skillet from the heat and stir in cooked rice and parsley.
  6. Spoon the beef mixture into the bell pepper halves, mounding it slightly.
  7. Arrange the stuffed peppers in a baking dish. Pour 1/4 cup water into the bottom of the dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.
  8. Remove the foil, sprinkle the peppers with mozzarella cheese, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.