How to Make Stuffed Bell Peppers

• Prepare the Peppers. Cut the tops off each bell pepper and remove the seeds and membranes inside. If the bottoms are uneven and the peppers wobble, slice a very thin piece off the base so they stand upright. Be careful not to cut through the bottom.
  4 Large Bell Peppers
• Bring a large pot of salted water to a boil. Blanch the peppers cooking them for 3–4 minutes until they begin to soften slightly.
• Remove them with tongs and place them upside down on a towel-lined plate to drain. This step removes the raw crunch while helping the peppers keep their shape during baking.
• Preheat your oven to 375°F.
• Pour half of the tomato sauce into the bottom of a baking dish and spread it evenly. This prevents sticking and adds moisture while the peppers bake.
  30 Ounces Tomato Sauce
• Cook the Filling. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 2–3 minutes without stirring so it develops some browning.
  2 Tablespoons Olive Oil, 1 Pound Ground Beef
• Add the diced onion, salt, garlic powder, and Italian seasoning. Continue cooking until the beef is fully browned and no pink remains.
  2 Tablespoons Onion, 1 Teaspoon Salt, 1 Teaspoon Garlic Powder, 1 Teaspoon Italian Seasoning
• Add the Rice and Sauce. Stir in the cooked rice, chicken stock, and the remaining tomato sauce. Mix well so the rice is coated and the filling is evenly combined.
  1 Cup Cooked Rice, 1 Cup Chicken Stock
• Let the mixture simmer for about 2 minutes, then taste and adjust seasoning if needed.
• Add the Cheese. Remove the skillet from heat and stir in half of the shredded mozzarella cheese. It will melt into the filling and make it creamy and cohesive.
  1 Cup Mozzarella Cheese
• Fill the Peppers. Place the peppers upright in the prepared baking dish. Spoon the filling into each pepper, gently pressing it down so they are fully packed.
• Top with Cheese and Bake. Sprinkle the remaining mozzarella cheese over the tops.
• Cover the dish tightly with foil and bake for 45 minutes.
• Remove the foil and bake another 10–15 minutes, until the cheese is melted and lightly golden. For extra browning, broil for the last 1–2 minutes, watching closely.
• Allow the peppers to rest for 5 minutes before serving. This helps the filling settle so it stays together when you cut into them.
• Spoon some of the tomato sauce from the bottom of the dish over the peppers before serving.