Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Cut the tops off the bell peppers and remove seeds and membranes.
- Step 2: In a large skillet, brown ground beef over medium heat. Drain off any excess grease.
- Step 3: Add the chopped onion, tomato sauce, cooked rice, oregano, and garlic powder to the skillet with the ground beef. Stir to combine.
- Step 4: Stuff each bell pepper with the ground beef mixture.
- Step 5: Place the stuffed bell peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish.
- Step 6: Bake for 30-40 minutes, or until the bell peppers are tender. Sprinkle with shredded cheddar cheese during the last 5 minutes of baking.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- For easy reheating, microwave individual peppers or bake them in a preheated oven until warmed through.
- Serve these peppers with a dollop of sour cream or a side salad for a complete and satisfying meal.
- To prevent soggy peppers, lightly char the bell peppers under the broiler before stuffing them to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American