Ingredients
4 bell peppers
1 cup long grain white rice
2 cups water
1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese
2 tbsp olive oil
1/4 cup chopped fresh parsley
Directions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a medium saucepan, bring 2 cups of water to a boil. Add the 1 cup of long grain white rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
4. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
5. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned and cooked through, about 8 minutes. Drain any excess fat.
6. Add the diced tomatoes (with their juice), tomato sauce, oregano, basil, salt, and black pepper to the beef mixture. Stir well to combine and let it simmer for about 10 minutes, allowing the flavors to meld together.
7. Once the rice is cooked, add it to the skillet with the beef mixture. Stir until everything is evenly combined.
8. Stuff each bell pepper with the beef and rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a baking dish.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish the stuffed peppers with chopped fresh parsley before serving.