Ingredients
1 cup cooked rice (white, brown, or your choice)
4 large bell peppers (any color)
1 pound ground beef (or ground turkey/chicken)
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
1 can (15 oz) diced tomatoes (drained)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another 1 minute. Add ground beef (or turkey/chicken) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Combine Ingredients: Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and pepper. Cook for an additional 2 minutes until everything is well combined and heated through. Remove from heat and stir in half of the shredded cheese.
Stuff Peppers: Spoon the filling mixture into each bell pepper, packing it down slightly. Place the stuffed peppers in a baking dish.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Enjoy.