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### How to Make Stuffed Bell Peppers
1. **Preheat Oven:**
Set your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2. **Prep the Peppers:**
Slice the tops off the peppers and remove the seeds and membranes. If they don’t stand upright, trim the bottoms slightly (without cutting through). Set aside.
3. **Cook the Filling:**
In a skillet, heat a bit of olive oil over medium heat. Add diced onion and garlic, sautéing until soft. Add ground beef and cook until browned. Drain excess fat.
4. **Mix it All Together:**
Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture cook for 2–3 more minutes to combine flavors. Remove from heat and stir in 1 cup of shredded cheese.
5. **Stuff the Peppers:**
Spoon the filling into each bell pepper until packed. Place them upright in the baking dish. Top each with a sprinkle of the remaining cheese.
6. **Bake:**
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes, until the cheese is bubbly and slightly golden.
7. **Serve:**
Garnish with chopped parsley or red pepper flakes if desired. Serve with a green salad, crusty bread, or roasted veggies.
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### Tips & Variations
* **Make it vegetarian** with black beans, corn, and quinoa instead of meat.
* **Spice it up** with taco seasoning, jalapeños, or pepper jack cheese.
* **Add a saucy twist** by pouring tomato sauce or marinara in the bottom of the baking dish before baking.
* **Freeze for later**: Stuffed peppers freeze beautifully—just wrap tightly and reheat when needed.
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### A Meal Everyone Will Love
**Stuffed Bell Peppers** are more than just a pretty plate—they’re a balanced, feel-good meal that brings comfort and flavor to the table. Whether you stick with the classic version or get creative with fillings, this recipe is sure to become a regular in your kitchen rotation.
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Want help turning this into a printable recipe card, or need a low-carb version? Just let me know!
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