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Stuffed Bell Peppers

Classic Stuffed Peppers (Family-Style Comfort Meal) This version is hearty, simple, and customizable — perfect for a weeknight dinner or Sunday family meal. --- 🛒 Ingredients (Serves 4–6) 4–6 large bell peppers (any color) 1 lb ground beef (or ground turkey) 1 cup cooked rice (white or brown) 1 small onion, diced 2 cloves garlic, minced 1 (14–15 oz) can diced tomatoes (drained slightly) 1 cup tomato sauce (plus extra for topping) 1 tsp Italian seasoning ½ tsp salt ½ tsp black pepper 1–1½ cups shredded mozzarella or cheddar 2 tbsp olive oil --- 👨‍🍳 Step-By-Step Instructions 1️⃣ Prep the Peppers 1. Preheat oven to 375°F. 2. Slice tops off peppers and remove seeds/membranes. 3. Lightly brush outside with olive oil. 4. Optional (softer peppers): Parboil in salted water for 3–4 minutes, then drain. --- 2️⃣ Make the Filling 1. In a skillet over medium heat, add olive oil. 2. Cook onion 3–4 minutes until soft. 3. Add garlic; cook 30 seconds. 4. Add ground beef; cook until browned and drained. 5. Stir in: Cooked rice Diced tomatoes Tomato sauce Seasoning, salt & pepper 6. Simmer 5 minutes to combine flavors. --- 3️⃣ Stuff & Bake 1. Spoon filling into each pepper. 2. Place upright in baking dish. 3. Spoon a little extra tomato sauce on top. 4. Cover loosely with foil. 5. Bake 30–35 minutes. 6. Remove foil, add cheese, bake another 10 minutes until melted and bubbly. Let rest 5 minutes before serving. --- 🔥 Flavor Boost Options (You Like Big Flavor) Since you tend to like stronger flavor profiles: Add ½ tsp smoked paprika Add Worcestershire sauce (1 tsp) Mix in chopped mushrooms for depth Stir in a little beef broth instead of water Top with fresh parsley or basil --- 🥗 What to Serve With It Garlic bread Simple side salad Buttered green beans Roasted potatoes --- 🧊 Make-Ahead / Freezer Friendly Assemble and refrigerate up to 24 hours before baking. Freeze unbaked (wrap tightly). Bake from frozen at 375°F for about 60–70 minutes.