Ingredients
Scale
- 4 Bell peppers (various colors), tops removed and seeded
- 1 pound Ground beef
- 1 medium Onion, chopped
- 1 cup Cooked rice
- 1 (15 ounce) can Tomato sauce
- 1 teaspoon Dried oregano
- 1/2 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C).
- Step 2: In a large skillet, brown ground beef over medium heat. Drain off any excess grease.
- Step 3: Stir in the chopped onion, cooked rice, tomato sauce, oregano, and garlic powder into the skillet with the ground beef. Mix well.
- Step 4: Spoon the beef mixture into the prepared bell peppers, packing it firmly.
- Step 5: Place the stuffed peppers in a baking dish and add about 1/2 cup of water to the bottom of the dish.
- Step 6: Bake for 30-40 minutes, or until the peppers are tender. During the last 5 minutes of baking, sprinkle the shredded cheddar cheese on top. Let cool slightly before serving.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days for best flavor.
- For a quick reheat, microwave individual peppers until heated through, or bake them in a preheated oven at 350°F until warmed.
- Serve these vibrant peppers with a dollop of sour cream or a side of crusty bread to soak up the delicious sauce.
- To prevent soggy peppers, consider parboiling them for 3-5 minutes before stuffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American