Stuffed Peppers with Rice

Step 1

Preheat oven to 350°F. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*

Step 2

Meanwhile, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.

Step 3

Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.

Step 4

Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella.

Step 5

Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.