How to Make Stuffed Bell Peppers

• 4 large bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 onion, chopped
• 1 lb (450 g) ground beef
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups (330 g) cooked rice
• 1 cup (100 g) shredded mozzarella or cheddar

1. Heat the oven to 375°F (190°C) and set the pepper halves cut-side up in a baking dish.
2. Cook the onion in the oil over medium heat for 5 minutes, then add the beef and brown it, breaking it up, for 6–8 minutes.
3. Stir in the garlic, oregano, and salt, then add the tomatoes and simmer 5 minutes.
4. Fold in the cooked rice and take the pan off the heat.
5. Spoon the filling into the peppers, cover the dish with foil, and bake 30 minutes.
6. Uncover, scatter the cheese over the top, and bake 12–15 minutes more until the peppers are tender and the cheese is browned.

• Leftover rice is ideal here — it holds its shape better than freshly cooked.
• Swap the beef for lentils or ground turkey without changing anything else.

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