Stuffed Peppers

Bell peppers loaded with seasoned ground beef, rice, and tomatoes, topped with melty mozzarella.

By Manny Michael

1 hour 5 minutes

Dinner

American

Ingredients

• Bell peppers, cut and deseeded
• Olive oil
• 1/2 large onion or 1 small onion, chopped
• Minced garlic
• Ground beef
• About 4 tbsp tomato paste
• 2 cans diced tomatoes
• 2 cups cooked rice
• Parsley
• Paprika
• Salt
• Black pepper
• Mozzarella cheese

Instructions

1. Preheat the oven to 375°F.
2. Cut and deseed the bell peppers.
3. Heat olive oil in a pan on the stove.
4. Add the chopped onion and minced garlic.
5. Cook for a few minutes.
6. Add the ground beef and brown it, breaking it up as it cooks.
7. Drain the grease.
8. Add tomato paste, diced tomatoes, and cooked rice.
9. Season with parsley, paprika, salt, and black pepper.
10. Stir everything together and let it simmer for about 5 minutes.
11. Fill the peppers with the beef and rice mixture.
12. Cover with aluminum foil.
13. Bake for 30–40 minutes.
14. Remove the foil and top with mozzarella cheese.
15. Bake for another 15–20 minutes, until the cheese is melted and golden brown.
16. Let cool slightly before serving.