Servings: 4 people
Ingredients
- 3 very large bell peppers
- 3 tbsp olive oil divided
- 1 lb ground beef
- 1 tsp salt
- ¼ tsp black pepper
- 1 onion chopped
- 3 cloves garlic minced
- 15 oz tomato sauce
- 1 tbsp tomato paste
- 2 tsp dried oregano
- 1½ cups cooked California Blonde rice ( 1½ cups cooked = ½ uncooked )
- 1½ cups grated mozzarella cheese divided
- ⅓ cup freshly chopped basil
Instructions
- Preheat the oven to 400 degrees. Grease a 9×13” baking dish with cooking spray, or line a large baking sheet with foil.
- Rub the bell peppers with 1 tablespoon of the olive oil and season the inside with salt and pepper, to taste. Place the peppers in the prepared baking dish and roast for 20-30 minutes until softened but slightly undercooked.
- While the peppers roast, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the ground beef, salt and pepper and cook for about 3 minutes, breaking into chunks with a wooden spoon. Add the onion and cook for 5 minutes or until softened. Drain any excess grease as needed.
- Add the garlic and oregano and cook for 30 seconds, then add the tomato sauce and tomato paste and simmer for about 5- 10 minutes on medium low heat.
- Remove the pan from heat and adjust the seasoning as necessary, then stir in the rice and 1 cup of grated mozzarella cheese.
- Stuff the peppers with the filling, and top with the remaining ½ cup mozzarella cheese. Bake for about 10-15 minutes or until the cheese has melted and the peppers have reached the desired doneness.
- Remove from heat, sprinkle the fresh basil over the top and enjoy!
Notes
- Use leftover rice or cook the rice while the peppers are roasting.
- Substitute the ground beef with ground chicken or Italian sausage.