6 bell peppers any color (or combination of colors)
Olive oil
1.5lbs ground beef (90% lean preferred, not required)
1/2 cup onion, finely chopped
2 teaspoons minced garlic
1.5 cups cooked white rice (do NOT use raw rice)
Salt and pepper to taste
15oz can tomato sauce
Italian seasoning
1.5 cups mozzarella cheese (shredded)
Cooking spray

6 bell peppers any color (or combination of colors) 1 5lbs ground beef (90% lean preferred, not required) 1/2 cup onion, finely chopped 2 teaspoons minced garlic 1 5 cups cooked white rice (do NOT use raw rice) 15 oz can tomato sauce 1 5 cups mozzarella cheese (shredded)

1. Preheat oven to 350 degrees. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1.5 cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan (recommend cast iron) over medium heat.
6. Add the ground beef and season with salt and pepper. Cook 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through. Recommend draining the grease and removing the meat from the pan.
7. Add more olive oil before adding the onion to the pan. Cook the onion for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
8. Add the cooked rice, tomato sauce, and Italian seasoning. Stir to combine. Stir in 1/2 cup of cheese and salt and pepper to taste. Add the meat back to the pan and combine everything together.
9. Remove the peppers from the over and drain off the water. Turn the peppers over and fill each one with the beef mixture.
10. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and slightly brown.