Delicious Stuffed Green Peppers I Love

Ingredients 0/12

Step 1

Bring 2 1/2 cups of water to a boil in a saucepan. Add the rice, give it a quick stir, then reduce the heat to low. Cover and let it simmer gently until the rice is tender, about 20 minutes.

Step 2

While the rice cooks, preheat your oven to 350°F (175°C). Drizzle some olive oil into a 9x13-inch baking dish to lightly coat the bottom.

Step 3

Bring another pot of water to a boil. Drop in the green bell peppers and let them simmer for about 3 minutes to soften slightly. Once they’re done, transfer the peppers to a bowl of ice water to cool quickly, then arrange them in your prepared baking dish.

Step 4

Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns, until it’s no longer pink—about 5 to 7 minutes. Drain off any excess fat, then add the chopped onion and cooked rice to the skillet. Pour in the tomato sauce and stir everything together.

Step 5

Season the mixture with garlic, coriander, cumin, cayenne, salt, and pepper. Let it simmer for about 10 minutes so the flavors can meld nicely. Once it’s ready, spoon 2 to 3 tablespoons of the beef mixture into each pepper half. Top each one with a generous sprinkle of mozzarella cheese.

Step 6

Cover the dish with foil and bake for 15 minutes. After that, take off the foil and bake for another 15 minutes or until the cheese is melted and bubbly. Let them cool just a bit before serving and enjoy!