Ingredients
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6 Bell Peppers
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3 Beef Tomatoes
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1-1.5 lbs (I use 96% lean) Ground Beef
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2 Onion
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3 Garlic Cloves
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2 Tbsp Olive Oil
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1 tsp Red Pepper Flakes
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1/2 cup Panko Bread Crumbs (Plain)
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Salt
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Black Pepper
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1 cup Pre-cooked rice
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2 cups (or pasta sauce) Marinara Sauce
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4-8 oz to your liking (113-226g) Fresh Mozzarella Cheese
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Fresh Basil
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Fresh Parsley
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Fresh Oregano
Directions
Steps
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1
Done
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Soften the Bell PeppersPreheat the oven. Slice the tops off the peppers. Chop the tops and set aside. Remove the seeds. In a casserole dish, add a cup of water. Stand the peppers in the water. Bake for 20-25 minutes until soft. Remove from the casserole dish. Throw out the water from the dish and dry. Place the bell peppers back in the casserole dish. |
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2
Done
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Make the Ground Beef and Rice FillingPeel and dice the onion. Peel and mince the garlic. To save calories, I often sauté with a bit of water until it is reduced and the onions are soft, but you can also use 2 Tbsp of oil. Sauté the onion and garlic for 4-5 minutes. Add the diced bell pepper. Chop all the fresh herbs and add. Add the ground beef and season well with salt and pepper. Mix. Deseed and chop the tomatoes, then add. Simmer until the meat is almost cooked through. Add the precooked rice, marinara or pasta sauce, red pepper flakes, and a handful of mozzarella cheese. Simmer until the peppers are ready to fill. |
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3
Done
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Fill the Bell PeppersAdd the ground beef and rice filling to the cooked bell peppers. Top with panko bread crumbs to add texture and crunch. Top with cheese and bake until the cheese is golden brown, approx. 15 min. |
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4
Done
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Make a Ground Beef and Rice Casserole insteadMake the filling as directed and add to a casserole dish. Generously top with the panko and cover it will lots of cheese. Bake for about 20-25 minutes. |
