STUFFED BELL PEPPERS

4 large bell peppers (any color)

1 lb ground beef (or turkey, chicken, or a plant-based meat substitute)

1 cup cooked rice (white, brown, or cauliflower rice)

2 cloves garlic, minced

1 small onion, finely chopped

1 can (14.5 oz) diced tomatoes, drained

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1 tsp Italian seasoning

Salt and pepper to taste

1 tbsp olive oil

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to make sure they stand upright.
Cook the Filling:

In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Stir in the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.

Stuff the Peppers: Place the bell peppers in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.
Bake:

Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the tops with shredded cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Allow the stuffed peppers to cool for a few minutes before serving. Enjoy!

Vegetarian: Substitute the meat with black beans, lentils, or a meat substitute like tofu or tempeh.
Spicy: Add diced jalapeños or a pinch of red pepper flakes to the filling.
Different Grains: Use quinoa, farro, or barley instead of rice for a different texture and flavor.

Enjoy!