stuffed peppers with beef, tomatoes & rice
- Yield: 4 1x
Ingredients
Scale
- 2 tablespoons olive oil
- 4 red bell peppers, cut in half, seeds and stems removed
- 1 onion, diced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 can diced or crushed tomatoes
- 2 cups cooked rice
- 1 tablespoon dried oregano
- 2 tablespoons fresh basil
- 1 cup grated Mozzerella cheese
Instructions
- Heat oven to 400 degrees F. Coat bottom of baking pan with olive oil. When oven is ready, put peppers in the pan, cut side DOWN. Bake for about 5-7 minutes until skins start to wilt. Remove and set aside.
- Meanwhile, start cooking the onion in a large pan, about 3 minutes, then add ground beef, salt and pepper. Cook until no longer pink, about 5-7 minutes. Add tomatoes and bring to a boil. Cook for about 3-5 minutes until juices reduce by half. Turn off burner, add rice and spices.
- Fill each pepper with mixture, top with cheese and bake for 15 minutes.
- Reserve leftover filling for dinner later in the week.