Ingredients:

4 large bell peppers (any color), tops cut off and seeds removed

1 pound ground beef (preferably lean)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice (white or brown)

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon dried Italian seasoning (or a mix of basil and oregano)

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. Prepare the Peppers:

Preheat your oven to 375°F (190°C).

Place the bell peppers in a baking dish, standing upright. If needed, trim the bottoms slightly to help them stand.

2. Cook the Beef Mixture:

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and garlic to the skillet. Cook until softened.

Stir in the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Let it simmer for a few minutes.

3. Stuff the Peppers:

Spoon the beef and rice mixture into each pepper, pressing down gently to fill completely.

Cover the baking dish with aluminum foil.

4. Bake:

Bake for about 30 minutes, until the peppers are tender.

Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes or until the cheese is melted and bubbly.

5. Serve:
Let them cool slightly before serving. Enjoy hot!