Ingredients:

• 2/3 cup long-grain white rice*
• Salt and freshly ground black pepper, to taste
• 6 bell peppers (medium-large size), any color
• 1 tablespoon olive oil
• 1 1/4 lbs lean ground beef**
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 (8 oz) can tomato sauce
• 3 tablespoons fresh parsley, minced (plus extra for garnish)
• 2 teaspoons Italian seasoning
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat Oven:
   • Set the oven to 400°F (200°C).
   • Cook the rice according to the package instructions.
2. Prepare Peppers:
   • While the rice cooks, trim the tops of the bell peppers (about 1/4 inch) and remove the stems, ribs, and seeds.
   • Fill a baking dish with about 1/2 inch of water.
   • Place the peppers upside down in the dish, cover with foil, and bake for 20 minutes.
3. Cook the Beef Mixture:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the onion and sauté for 3-4 minutes.
   • Push the onions to one side of the skillet and add the ground beef. Season with salt and pepper.
   • Let the beef sear until browned on the bottom, about 3 minutes. Then, break it up and mix with the onions. Continue cooking for 2 more minutes.
   • Add the garlic and cook until the beef is fully cooked, about 1 more minute.
   • Drain excess fat.
4. Prepare the Filling:
   • Stir in the diced tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, and Italian seasoning.
   • Season with salt and pepper to taste.
5. Assemble the Peppers:
   • Reduce the oven temperature to 350°F (175°C).
   • Turn the peppers upright and lightly season the inside with salt.
   • Fill each pepper with the beef mixture.
   • Pour the remaining tomato sauce over the top of the peppers.
   • Cover the dish with foil and bake for an additional 20 minutes.
6. Add Cheese:
   • Remove the foil, sprinkle the mozzarella cheese on top of each pepper, and return to the oven.
   • Continue baking uncovered for 10-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve:
   • Garnish with additional parsley and serve warm.

Notes:

• *You can use brown rice as a substitute for white rice, but keep in mind it will take longer to cook. If you're using leftover rice, you'll need about 2 cups of cooked rice. Consider adding an extra 1/4 cup of tomato sauce or some broth to help maintain moisture.
• For a lighter alternative, ground turkey (85-93% lean) can be used instead of ground beef. Note that turkey won't brown as well, so there's no need to let it sear.

Nutrition