Ground beef stuffed peppers cook the beef once, then finish everything together in the oven. The beef browns quickly before being mixed with rice and tomatoes.
The peppers soften while the filling holds together with melted cheese.
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1. Preheat oven to 375°F.
2. Cut tops off 4 large bell peppers and remove seeds and membranes. Set aside.
3. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer.
4. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat.
5. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent.
6. Stir in 1 cup cooked rice, 1 cup canned diced tomatoes drained, 1 tsp salt, and 0.5 tsp black pepper. Cook 2 minutes until mixture is heated through.
7. Stuff each bell pepper with the beef and rice mixture. Place peppers upright in a baking dish.
8. Cover with foil and bake for 30 minutes.
9. Remove foil, sprinkle 1 cup shredded mozzarella cheese evenly over peppers.
10. Bake uncovered 10 more minutes until cheese melts and peppers are tender.
11. Finish with 2 tbsp chopped fresh basil off heat.
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