These Ground Beef Stuffed Peppers are a fun twist on dinner! Filled with perfectly seasoned ground beef, rice, and cheese—you'll probably add this recipe to your favorites list.
Ingredients• 1 cup cooked rice • 6 large bell peppers, any color • 1 tablespoon olive oil • 1/2 medium onion, chopped • 1 pound extra-lean ground beef • 3 cloves garlic, minced • 1 (14 fluid ounce) can crushed tomatoes or tomato sauce • 1 teaspoon Worcestershire sauce, optional • 1/2 teaspoon Italian seasoning • 2 cups shredded cheddar cheese blend, divided • Salt & pepper to taste • Fresh cilantro for topping, optional
Preheat the oven to 400 degrees F.
Cut the tops off the peppers carefully. Remove any seeds/membrane. Chop up the usable stuff from the pepper tops (you'll add it to the filling if desired).
Place the peppers cut-side up in a baking dish. Add one cup of water to the bottom of the dish (the peppers will steam and cook faster).
Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
Add the ground beef to the skillet. Cook it, breaking up the meat until it's browned and cooked through (about 8 minutes). Spoon out most of the fat/liquid.
Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce (if using), and Italian seasoning. Let it warm through and then take the pan off the heat.
Stir in the cooked rice and 1/2 of the cheese. Season the mixture with salt & pepper as needed. Spoon the mixture into the open peppers.
Cover the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.
Remove from the oven. The peppers should be still a little bit firm to the touch. Sprinkle the rest of the cheese over top. Return the peppers to the oven (uncovered) for another 5-10 minutes or until the cheese is melted. If you desire the cheese to be slightly browned, broil at the end for a few minutes.
Top with cilantro before serving, if desired
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