Ingredients:

  • 6 large green bell peppers
  • 1 lb lean ground beef
  • 2 cups cooked long-grain white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 15 oz tomato sauce
  • 1 tbsp olive oil
  • 1 cup shredded sharp cheddar or mozzarella cheese
  • 1/2 tsp sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Carefully slice the tops off the green bell peppers and remove the seeds and membranes. Note: Keep the tops if you want to cover the peppers for a softer texture.
  2. Slice a tiny sliver off the bottom of each pepper to create a flat base. Check: Ensure they stand upright without wobbling.
  3. Heat olive oil in a skillet over medium high heat. Add the ground beef and cook until browned and sizzling.
  4. Stir in the diced onions and garlic, sautéing for 3-5 mins until the onions are translucent and fragrant.
  5. Stir the cooked rice, salt, pepper, and oregano into the beef mixture. Heat for 2 mins until the rice is steaming and combined.
  6. Mix sugar into the tomato sauce. Pour half of the sauce into the bottom of a 9x13 inch baking dish.
  7. Stuff each pepper generously with the beef and rice mixture, leaving about 1/4 inch of headspace. Note: Don't pack too tightly or the center may stay cold.
  8. Place peppers in the baking dish and pour the remaining sauce over the top of each pepper.
  9. Bake for 30–35 minutes. Check: Peppers should look slightly slumped and tender.
  10. For the final 5 minutes, top each pepper with shredded cheese and return to the oven until the cheese is bubbling and golden brown.