Ingredients:

  • 6 large green bell peppers
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1/2 cup cooked long-grain rice (approx. 100g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (approx. 50g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1/2 cup water (120 ml)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried basil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Halve peppers lengthwise; remove seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  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 cooked rice, diced tomatoes, parsley, oregano, salt, and pepper into the skillet with the beef. Simmer for 5 minutes, stirring occasionally.
  5. In a small saucepan, combine tomato sauce, water, brown sugar, basil, and red pepper flakes (if using). Bring to a simmer.
  6. Spoon the beef mixture into each pepper half, mounding slightly.
  7. Arrange the stuffed peppers in the baking dish. Pour the tomato sauce evenly over the peppers. Cover the dish with foil.
  8. Bake for 30 minutes covered. Remove foil and bake for an additional 15-20 minutes, or until the peppers are tender.
  9. Sprinkle cheddar cheese over the peppers and bake for another 2-3 minutes, or until the cheese is melted and bubbly.
  10. Let the peppers rest for a few minutes before serving.