Ingredients:

  • 6 medium green bell peppers (approx. 1.5 lbs / 680g)
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella or sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the tops off the green peppers and remove the seeds and membranes.
  2. Place the peppers in a microwave-safe dish with 2 tbsp water. Cover with a microwave-safe plate and heat on high for 5 minutes. Drain the water and set aside.
  3. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain excess fat.
  4. Stir in the diced onion and minced garlic, sautéing for 3–5 minutes until the onion becomes translucent.
  5. Stir in the tomato sauce, cooked rice, oregano, salt, and black pepper. Simmer for 2 minutes until well-combined.
  6. Preheat your oven to 350°F (175°C).
  7. Spoon the beef and rice mixture into each flash-steamed pepper, pressing down slightly to pack the filling.
  8. Arrange the peppers open-side up in a 9x13 inch baking dish and bake for 30–40 minutes.
  9. Remove from the oven, sprinkle shredded cheese evenly over the tops, and return to the oven for another 5–10 minutes until the cheese is bubbly and golden-brown.
  10. Garnish with fresh parsley before serving.