Ingredients:

  • 4 large bell peppers (red, yellow, or orange)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup cooked white rice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon sugar

Instructions:

  1. Halve the bell peppers lengthwise. Remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and arrange in a baking dish.
  2. Brown the ground beef in a skillet over medium-high heat. Drain any excess fat.
  3. Add onion and garlic to the skillet and cook until softened.
  4. Stir in oregano, basil, red pepper flakes (if using), diced tomatoes, cooked rice, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Simmer briefly to combine flavors.
  5. In a separate bowl, whisk together the tomato sauce, Italian seasoning, and sugar.
  6. Spoon the filling into the prepared pepper halves, mounding slightly.
  7. Pour the tomato sauce around the peppers in the baking dish.
  8. Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through and golden brown.
  9. Let the peppers cool for a few minutes before serving.