Recipe inspired by ​⁠​⁠​⁠​⁠@PreppyKitchen & @Downshiftology
5-6 bell peppers medium to large
2 tablespoons olive oil
½ large yellow onion chopped
3 garlic cloves minced
1¼ pounds lean ground beef
1 can diced tomatoes (14.5 oz)

1 can tomato sauce (8-ounce)
1½ cups cooked rice
¼ cup finely chopped fresh parsley plus more to garnish
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1½ cups shredded mozzarella cheese

1. Preheat the oven to 350°F.

2. Cut the bell peppers in half remove seeds and ribs but leave the stem from. Stand the peppers up inside a large casserole dish.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about 8 to 10 minutes. Stir in the garlic and cook 2 minutes more.

4. Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking.
Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Remove from the heat.
Fold in 1 cup mozzarella cheese.

5. Spoon the filling into the peppers
Sprinkle the filling with the remaining 1/2 cup cheese.

6. Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about 5 minutes before serving.
Garnish with fresh parsley, if desired.

Serve and enjoy!

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