Italian Stuffed Bell Peppers with Ground Beef & Rice

Ingredients

Quantities are for 4 servings.

• 3/4 lb Ground beef (80/20)
• 4 each Bell peppers (large)
• 3/4 cup White rice, uncooked
• 1/2 each Yellow onion, diced
• 2 cloves Garlic
• 1 1/2 cups Marinara sauce
• 1 tsp Italian seasoning
• 6 oz Shredded mozzarella cheese
• 2 tbsp Grated parmesan

Instructions

1. Cook the rice according to package directions and set aside. Heat oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and ribs. Stand the peppers upright in a baking dish; if they wobble, trim a thin sliver off the bottom so they sit flat.
3. In a skillet over medium-high heat, cook the ground beef and diced onion, breaking up the meat as it browns, about 6-7 minutes, until no pink remains and the beef reaches 160°F internally. Drain any excess fat.
4. Stir in the garlic and Italian seasoning and cook 1 minute. Add the cooked rice and 1 cup of the marinara sauce, mixing until combined.
5. Spoon the beef-and-rice mixture into each pepper, packing it in gently. Pour the remaining 1/2 cup marinara over the tops of the stuffed peppers, then pour 1/4 cup water into the bottom of the baking dish to keep the peppers from drying out.
6. Cover the dish with foil and bake 30 minutes. Remove the foil, top each pepper with mozzarella and parmesan, and bake uncovered another 10-12 minutes, until the peppers are tender and the cheese is melted and golden.
7. Let rest 5 minutes before serving.