Ingredients
Equipment
Method
- Preheat the oven to 375°F. Lightly grease a 9x13 baking dish.
- Slice the tops off the bell peppers and remove seeds and membranes. Arrange peppers upright in the baking dish. Remove the stems from the tops of the peppers and dice them. Set the diced pepper pieces aside.
- Heat olive oil in a large skillet over medium heat. Add the onion, the reserved diced peppers, and garlic. Cook until softened, about 3 minutes.
- Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6–8 minutes.
- Stir in the cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until everything is combined. Remove the skillet from the heat and stir in 1/2 cup of the mozzarella and all the Parmesan cheese.
- Spoon the beef and rice mixture evenly into the prepared peppers.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the tops with the remaining 1/2 cup mozzarella, and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
For this stuffed bell peppers recipe, select peppers that are round and wide, not tall. This shape allows for more filling space. Store any leftovers in an airtight container. They keep for about 3-4 days in the refrigerator. You can freeze the baked stuffed peppers for up to 3 months. Thaw them in the fridge overnight before baking them in a 350°F oven until heated through.