Ingredients

• 4 large bell peppers, any color
  
• 1 cup uncooked rice
  
• 2 cups chicken or vegetable broth
  
• 1 tablespoon olive oil
  
• 1 medium onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1 pound ground beef, or Italian sausage
  
• 15.5 ounces diced tomatoes, drained
  
• 1 teaspoon dried Italian seasoning
  
• Salt and pepper to taste
  
• 1 cup shredded mozzarella cheese
  
• ½ cup grated Parmesan cheese
  
• Fresh basil or parsley, chopped (for garnish, optional)

Instructions

1. Heat the oven: Set the oven to 375°F (190°C) so it’s ready when the peppers are assembled.
   
2. Prep the peppers: Slice the bell peppers in half lengthwise. Remove the seeds and membranes, rinse briefly under cold water, and place them cut-side up.
   
3. Cook the rice: Bring the broth to a boil in a medium saucepan. Stir in the rice, lower the heat, cover, and simmer for about 15 minutes until the rice is soft and the liquid has been absorbed. Fluff with a fork and set aside.
   
4. Start the filling: Warm the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
   
5. Brown the meat: Add the ground beef (or Italian sausage) to the skillet. Cook until fully browned, breaking it up as it cooks. Drain off any excess fat.
   
6. Mix everything together: Add the diced tomatoes, cooked rice, and Italian seasoning to the skillet. Season with salt and pepper. Stir well and cook for 2–3 minutes until everything is evenly combined and heated through.
   
7. Fill the peppers: Spoon the mixture into each prepared pepper half, gently pressing the filling down.
   
8. Bake covered: Arrange the stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes.
   
9. Add cheese: Remove the foil, sprinkle mozzarella and Parmesan over each pepper, and return to the oven. Bake for another 15 minutes, until the cheese is melted and bubbly.
   
10. Serve: Finish with fresh basil or parsley if desired and serve hot.
    

• Make Ahead: Assemble the peppers up to the baking stage, cover, and refrigerate for up to 24 hours. When baking from cold, add 10–15 minutes to the covered baking time.
• Variations: Ground turkey, chicken, or a vegetarian meat substitute can be used instead of beef. Extra vegetables like zucchini or mushrooms can also be mixed into the filling.
  
• Cheese Swaps: Cheddar, provolone, or an Italian cheese blend work well if you’d like to change the flavor.