Baked Stuffed Peppers

Step 1

Preheat oven to 375°F.

Step 2

Bring a large pot of water to a boil, add the bell peppers, and blanch for 3 minutes; drain and set aside.

Step 3

In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no longer pink, about 7 minutes; drain excess fat.

Step 4

Stir in the cooked white rice, diced tomatoes, salt, and black pepper, and cook for 2 minutes until combined.

Step 5

Stir half the cheddar cheese into the beef mixture, then spoon the filling into the blanched peppers, standing them upright in a baking dish.

Step 6

Sprinkle the remaining cheddar cheese over the tops and cover the dish loosely with foil.

Step 7

Bake for 25 minutes, then remove the foil and bake 10 more minutes until the cheese is melted and bubbly.

Step 8

Let the peppers rest for 5 minutes before serving.