Ingredients
- 4 red bell peppers
- 2 chopped green onions (spring onions)
- 1 pound (225g) ground beef (beef mince)
- 7 ounce (200g) can diced tomatoes (reserve 1/4 cup or 60ml of the liquid)
- 3 minced garlic cloves
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon seasoning salt
- 1/4 cup (60ml) tomato sauce
- 1 tablespoon parsley
- Handful of shredded cheese
- 1 tablespoon extra-virgin olive oil
- 1/4 finely chopped yellow onion
- 2 tablespoons minced bell pepper
Method
- Preheat the oven to 375 degrees F (180 degrees C).
- Slice the tops off the peppers and discard the seeds and white bits inside.
- Sauté the yellow onion and garlic in olive oil until the onion softens.
- Add the green onions and minced red bell pepper and sauté for 5 minutes.
- Set the onion and garlic mixture to one side.
- Brown the ground beef and cook it through.
- Stir in the onion, garlic, and bell pepper mixture.
- Then stir in the tomatoes, parsley, Italian seasoning, and seasoning salt.
- Stir well and cook for another 5 minutes.
- Stuff this mixture inside the hollow red bell peppers.
- Pour the reserved tomato liquid into a baking dish and then arrange the stuffed peppers in that dish.
- Top each one with a tablespoon of pizza sauce then mound the cheese on top of each.
- Bake for 20 minutes or until the cheese is golden brown.
Notes
- You can swap the ground beef for ground pork or even ground turkey if you wish, to give these beef and cheese stuffed bell peppers the exact flavor you want them to have.
- If you prefer your peppers tender rather than al dente, you can boil them whole for 5 minutes before stuffing and baking them. Take the tops off and remove the seeds first though.
- Use any kind of shredded cheese in this recipe. I love using half sharp cheddar and half mozzarella.