Beef and Rice Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 lb (450g) lean ground beef
• 1 cup cooked rice (white or brown)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup tomato sauce
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for cooking

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers:

1. • Cut the tops off the bell peppers and remove the seeds and membranes.
   • Lightly brush the peppers with olive oil and place them in a baking dish.

1. Cook the Ground Beef:

1. • In a large skillet over medium heat, cook the ground beef until browned. Break it apart with a spatula as it cooks.
   • Drain any excess fat.

1. Sauté Onions and Garlic:

1. • Add the chopped onions to the skillet and sauté until they become translucent.
   • Add minced garlic and cook for an additional 1-2 minutes.

1. Combine Ingredients:

1. • Stir in the cooked rice, diced tomatoes, half of the tomato sauce, oregano, basil, cumin, salt, and pepper.
   • Cook the mixture for a few more minutes until everything is well combined.

1. Stuff the Peppers:

1. • Stuff each bell pepper with the beef and rice mixture, pressing it down gently.
   • Pour the remaining tomato sauce over the stuffed peppers.

1. Bake:

1. • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.

1. Cheese Topping:

1. • Remove the foil, sprinkle shredded cheese over each stuffed pepper, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

1. Serve:

1. • Carefully remove the stuffed peppers from the oven.
   • Garnish with fresh herbs like parsley if desired, and serve hot.