Entrée: United States – Stuffed Bell Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

1 lb (450 g) ground beef
1 can (14.5 oz / 411 g) diced tomatoes
3 cloves garlic, minced
1 white onion, finely chopped
4 large bell peppers, tops removed and seeds cleaned
1 cup (200 g) cooked rice
1 cup (100 g) shredded mozzarella cheese
2 tbsp (30 ml) olive oil
Salt and pepper, to taste
1 tsp dried thyme
1 tsp paprika

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
4. Stir in the diced tomatoes, cooked rice, thyme, paprika, and season with salt and pepper. Let the mixture simmer for about 5 minutes to let the flavors blend.
5. Place the cleaned bell peppers upright in a baking dish. Fill each pepper with the beef and rice mixture.
6. Top each stuffed pepper with shredded mozzarella cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is bubbly.
7. Serve warm, garnished with additional herbs if desired.