St￭ Bell Pepper Casserole

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef (or turkey for a healthier option)
• 1 cup cooked rice (brown or white)
• 1 can (15 ounces) diced tomatoes, undrained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup additional cheese for topping
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Wash the bell peppers, cut them in half lengthwise, and remove seeds and membranes. Set aside.
3. In a large skillet over medium heat, brown the ground beef until fully cooked, approximately 6-8 minutes. Use a wooden spoon to break the meat into smaller pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
5. Stir in the cooked rice, diced tomatoes, dried oregano, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to blend.
6. Remove the skillet from heat and mix in 1 cup of shredded cheese until melted and evenly distributed.
7. Fill each bell pepper half with the meat and rice mixture, pressing down gently to pack the filling.
8. Place the st￭ peppers in a baking dish with the cut side up. If desired, pour a little extra diced tomatoes or sauce around the peppers to keep them moist during baking.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil, sprinkle the additional cheese on top of the peppers, and bake uncovered for another 10-15 minutes, until the cheese is bubbly and golden.
11. Once done, remove from the oven and let cool for about 5 minutes. Garnish with fresh parsley or cilantro before serving.