Classic Stuffed Bell Peppers

Ingredients

• 6 large bell peppers
• 1 lb lean ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups cooked rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (8 oz) can tomato sauce, divided
• 1 tsp Italian seasoning
• 1 tsp salt and 1/2 tsp pepper
• 1 cup shredded mozzarella or cheddar

Steps

1. Heat the oven to 375°F. Cut the tops off the peppers and remove the seeds. Trim the bottoms so they stand up, without cutting a hole.
2. Brown the beef and onion in a skillet, about 8 minutes. Drain any fat and add the garlic for 1 minute.
3. Stir in the rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt and pepper.
4. Stand the peppers in a baking dish, fill them, and spoon the remaining sauce on top. Add 1/4 cup water to the dish.
5. Cover with foil and bake 35 minutes. Uncover, top with cheese, and bake 10 to 15 minutes more until the peppers are tender and the cheese melts.

TipLeftover rice works best here. Swap in cooked quinoa for a gluten-free version.