These stuffed peppers are packed with seasoned hamburger, melted cheese, and diced veg. They're an all-encompassing meal, and great for a busy weeknight.
6 Bell Peppers
1 small Yellow Onion (diced)
2 tablespoons Olive Oil
1 pound Hamburger
1 tablespoon Garlic (minced)
14.5oz can Petite Diced Tomatoes
1 cup Long Grain White Rice (cooked)
1 teaspoon Salt
1 teaspoon Black Pepper
2 teaspoons Oregano
1/4 cup Parmesan Cheese (grated)
1 cup Mozzarella Cheese
Preheat oven to 400°
Wash and dry the outside of the bell peppers.
Cook rice according to package directions.
Cut the tops off the peppers.
Discard stem, but keep surrounding flesh.
Remove the seeds and membranes from the pepper.
Place the empty bell pepper into a large muffin pan (or a 9x9 baking dish).
If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottom.
Dice onion and bell pepper tops.
In a large skillet, over medium heat, add Olive Oil, Onion, and diced Pepper Tops.
Using a wooden spoon, stir, cooking till softener, 5-7 minutes.
Add the hamburger.
Cook till browned.
Drain fat if needed.
Reduce heat and add a can of Diced Tomatoes and Cooked Rice.
Add Salt, Pepper, and Oregano.
Let cook for another 5 minutes.
Remove from heat and spoon-filling into Peppers.
Sprinkle lightly with Parmesan Cheese.
Sprinkle heavily with Mozarella Cheese.
Cover with foil.
Bake for 35 minutes.
Remove foil and bake for an additional 10 minutes.