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Colorful bell peppers stuffed with seasoned ground beef, rice, and tomato sauce make a wholesome family dinner. High in protein and brimming with fresh flavors, they're as beautiful as they are delicious.
Preheat your oven to 375°F. Cut the tops off each bell pepper and remove the seeds and membranes, keeping each pepper whole.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3 minutes until soft, then stir in minced garlic and cook for 30 seconds.
Increase heat to medium-high, add ground beef, season with salt, pepper, and oregano, and cook until browned, breaking it into small pieces (about 5-6 minutes). Drain any excess fat.
Stir in cooked rice and half of the tomato sauce with the beef mixture. Remove from heat and mix until everything is evenly combined.
Fill each bell pepper generously with the beef and rice mixture. Arrange them upright in a baking dish and pour the remaining tomato sauce evenly over the tops.
Cover the dish with foil and bake for 30 minutes. Then remove the foil, top each pepper with shredded mozzarella, and bake uncovered for another 10-15 minutes, until the cheese is melted and peppers are fork-tender.
Let peppers rest for 5 minutes before serving to retain their structure and juices.
