Ingredients:

  • 1 cup (190 g) uncooked long-grain rice
  • 1 lb (450 g) ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz or 425 g) diced tomatoes
  • 1 tablespoon (15 g) tomato paste
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) ground cumin
  • Salt and black pepper, to taste
  • 4 large bell peppers (any colour)
  • 1 cup (100 g) shredded mozzarella cheese
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Boil rice according to package instructions and set aside.
  3. In a skillet, heat a little oil over medium heat, then sauté onion and garlic until soft.
  4. Add ground beef (or turkey) to the skillet and cook until browned. Drain any excess fat.
  5. Stir in diced tomatoes, tomato paste, oregano, cumin, cooked rice, and season with salt and pepper. Cook until everything is well combined.
  6. While the filling cools slightly, wash and cut the tops off the bell peppers, removing seeds and membranes.
  7. Spoon the filling evenly into each pepper, packing it tightly.
  8. Place stuffed peppers upright in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and top each with cheese. Bake for an additional 5-10 minutes until cheese is melted and bubbly.
  9. Garnish with parsley if desired and enjoy!