Ingredients
- Ground beef: 1 pound
- Bell peppers (various colors): 6 medium
- Cooked rice: 2 cups
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Tomato sauce: 1 (15 ounce) can
- Onion: 1 medium, chopped
- Cheddar cheese: 1 1/2 cups, shredded
- Italian seasoning: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown ground beef over medium heat. Drain off any excess grease. Stir in the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the diced tomatoes (undrained), tomato sauce, cooked rice, and Italian seasoning to the skillet. Mix well and simmer for 5 minutes, allowing the flavors to combine.
- Step 4: Halve the bell peppers lengthwise and remove the seeds and membranes. Arrange the pepper halves in the prepared baking dish.
- Step 5: Spoon the beef and rice mixture evenly into each bell pepper half.
- Step 6: Top each stuffed pepper with shredded cheddar cheese. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of water to prevent drying.
- Serve this comforting casserole with a dollop of sour cream or plain Greek yogurt for added richness.
- To prevent soggy peppers, lightly sauté them in the skillet before stuffing for a firmer texture after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American