So, roll up your sleeves, preheat your oven, and start crafting a dish that’s as delightful to the eyes as it is to the taste buds.
1 ½ cups of cooked brown rice
6 bell peppers (use your favourite colours)
2 tbsp olive oil
¾ cup yellow onion, chopped
1 lb of your favourite ground meat
3 cloves of garlic, minced
2 cups chopped fresh tomatoes
1 cup tomato sauce
½ cup of chicken stock
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
1 cup of your favourite cheese, shredded
Cook rice according to package directions or your preferred cooking method. Set aside to cool.
Preheat oven to 400° F.
Cut the tops off the peppers and remove the seeds.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.
Add the ground meat to the pan and cook until browned and cooked through. Drain off any excess grease. Add the garlic and cook, stirring for 30 seconds.
Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 5 minutes.
Remove the pan from the heat and stir in the cooked rice and half of the cheese.
Pour ½ cup of chicken stock into a baking dish. Fill bell peppers with the meat and rice mixture and place in the baking dish. Sprinkle on the remaining shredded cheese.
Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake for 5 minutes more, until the cheese is lightly browned and the filling is hot.
Serve and enjoy!
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