Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the bell peppers, cut off the tops, and remove the seeds. Optionally, chop the tops to incorporate into the filling.
Cooking
- In a large skillet over medium heat, cook your ground beef or Halal Italian sausage until browned, approximately 6-8 minutes. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Mix well and let simmer for about 5 minutes.
- Generously spoon the filling into each bell pepper, packing it down with a spoon, and place each stuffed pepper upright in a baking dish.
- Sprinkle the shredded mozzarella cheese on top of each filled pepper.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
Serving
- Remove from oven and let cool for a few minutes. Garnish with fresh basil before serving.
Notes
For a vegetarian version, substitute meat with beans, lentils, or sautéed vegetables. Check peppers for tenderness at the 30-minute mark. For crispy edges, you can pre-bake hollowed bell peppers for about 10 minutes before stuffing.