4 large bell peppers (any color), tops removed and seeds removed
1 lb. Reminisce Angus Ground Beef
1 cup cooked rice (white or brown)
1 cup tomato sauce, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded cheese (such as mozzarella or cheddar)
Chopped fresh parsley or basil, for garnish (optional)
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers.
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms of the peppers slightly to help them stand upright in the baking dish. Place the peppers in the prepared baking dish.
In a skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat. Add the chopped onion and garlic to the skillet and cook until softened, about 2-3 minutes. Stir in the cooked rice, 1/2 cup of tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes, until heated through and well combined.
Spoon the beef and rice mixture evenly into the hollowed-out bell peppers, pressing down gently to pack the filling. Pour the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 30 minutes. Remove the foil, sprinkle the shredded cheese over the tops of the peppers, and return them to the oven, uncovered. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with chopped fresh parsley or basil if desired. Serve hot as a main dish with a side salad or crusty bread.
Feel free to customize the filling with your favorite ingredients, such as diced tomatoes, black beans, corn, or herbs