Stuffed Bell Peppers

Ingredients

• Olive oil (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Shredded cheddar cheese (1 cup)
• Frozen peas (1/2 cup)
• Frozen corn (1/2 cup)
• Canned diced tomatoes (1 (14.5 oz) can)
• Tomato sauce (1 cup)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Cooked rice (2 cups)
• Ground beef (1 pound)
• Bell peppers (4 large (any color))

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the diced onion and minced garlic to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.
5. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
6. Stir in the cooked rice, tomato sauce, diced tomatoes (with their juices), frozen corn, frozen peas, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
7. Spoon the beef and rice mixture generously into each bell pepper, packing it down lightly.
8. Place the stuffed bell peppers standing upright in a baking dish, and cover the dish with aluminum foil.
9. Bake in the preheated oven for 30 minutes.
10. Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Serve hot, garnished with fresh herbs if desired, and enjoy!