These stuffed bell peppers are delicious!!

Ingredients

• 4 pieces Bell Peppers (red, green, or yellow; tops saved for filling)
• 1 lb Ground Beef (80% lean)
• 1 medium Onion (diced; half for filling, half for sauce)
• 2 cloves Garlic (minced)
• 1 can Canned Diced Tomatoes (14.5 oz, no‑salt added)
• 0.5 can Tomato Sauce (8 oz)
• 1 cup Long Grain White Rice (uncooked; will absorb sauce while baking)
• 1 cup Mozzarella Cheese (shredded; plus extra for topping)
• 2 tablespoons Fresh Parsley (chopped)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Tony’s Seasoning (any all‑purpose seasoning blend)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 350°F

2. Prepare Bell Peppers

   Dice the onion. Cut the tops off the bell peppers, reserve the tops, and remove seeds and membranes. Roughly chop the saved tops to add to the filling.

   Time: PT10M

3. Par‑bake Peppers

   Place the hollowed peppers upright on a baking sheet and bake for 12 minutes until they begin to soften.

   Time: PT12M

   Temperature: 350°F

4. Brown Ground Beef

   In a skillet over medium heat, add the ground beef, half of the diced onion, and the chopped pepper tops. Cook, breaking up the meat, until browned, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

5. Drain Excess Grease

   Carefully pour off any excess fat from the skillet, leaving about a tablespoon for flavor.

   Time: PT2M

6. Create Filling Sauce

   Add the canned diced tomatoes, tomato sauce, minced garlic, remaining onion, parsley, salt, pepper, Tony’s seasoning, and uncooked rice to the skillet. Stir well and simmer for 10 minutes, allowing the rice to begin absorbing liquid.

   Time: PT10M

   Temperature: medium‑low heat

7. Add Mozzarella to Filling

   Stir in 1 cup shredded mozzarella until evenly distributed.

   Time: PT2M

8. Stuff the Peppers

   Spoon the beef‑rice mixture into each pre‑baked pepper, filling them to the top. Place any remaining sauce in the bottom of the baking sheet.

   Time: PT5M

9. First Bake

   Return the stuffed peppers to the oven and bake for 15 minutes.

   Time: PT15M

   Temperature: 350°F

10. Add Topping Cheese

    Remove the pan, sprinkle additional shredded mozzarella over each pepper, then place back in the oven.

    Time: PT1M

11. Final Bake

    Bake for another 25 minutes, or until the cheese is melted and lightly browned and the peppers are tender.

    Time: PT25M

    Temperature: 350°F

12. Rest and Serve

    Allow the peppers to rest for 5 minutes before serving to let the filling set.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g