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Preheat oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches or a similar ceramic dish) with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.

Bake the empty bell pepper halves for 15 minutes to slightly soften them. This step helps prevent them from being too firm after stuffing.

While the peppers are pre-baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes until softened.

Add the finely diced bell peppers to the skillet and continue to sauté for another 5-7 minutes, until they are tender-crisp.

Add the ground beef to the skillet with the vegetables. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess grease.

Stir in the salt and garlic powder into the meat and vegetable mixture.

Add the cooked white rice, undrained diced tomatoes, and dried Italian seasoning to the skillet. Stir well to combine all ingredients.

Remove the pre-baked bell peppers from the oven. Carefully spoon the prepared filling generously into each bell pepper half, mounding it slightly.

Return the stuffed bell peppers to the oven and bake for 30 minutes, or until the peppers are tender and the filling is heated through.

Remove the baking dish from the oven. Sprinkle the shredded cheddar blend cheese evenly over the top of each stuffed pepper. If your baking dish has a lid, cover it. If not, you can loosely tent with foil.

Return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Carefully remove from the oven. Garnish with fresh chopped parsley or chives before serving hot.


Preheat oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches or a similar ceramic dish) with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.

Bake the empty bell pepper halves for 15 minutes to slightly soften them. This step helps prevent them from being too firm after stuffing.

While the peppers are pre-baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes until softened.

Add the finely diced bell peppers to the skillet and continue to sauté for another 5-7 minutes, until they are tender-crisp.

Add the ground beef to the skillet with the vegetables. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess grease.

Stir in the salt and garlic powder into the meat and vegetable mixture.

Add the cooked white rice, undrained diced tomatoes, and dried Italian seasoning to the skillet. Stir well to combine all ingredients.

Remove the pre-baked bell peppers from the oven. Carefully spoon the prepared filling generously into each bell pepper half, mounding it slightly.

Return the stuffed bell peppers to the oven and bake for 30 minutes, or until the peppers are tender and the filling is heated through.

Remove the baking dish from the oven. Sprinkle the shredded cheddar blend cheese evenly over the top of each stuffed pepper. If your baking dish has a lid, cover it. If not, you can loosely tent with foil.

Return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Carefully remove from the oven. Garnish with fresh chopped parsley or chives before serving hot.
