1. Prepare the Rice:
o Cook the rice according to package instructions. Set aside.
2. Prepare the Peppers:
o Preheat your oven to 375°F (190°C).
o Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
3. Cook the Filling:
o In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
o Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
o Stir in the minced garlic and cook for another minute until fragrant.
4. Add Tomatoes and Seasoning:
o Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Stir to combine.
o Add the cooked rice and half of the shredded cheese to the mixture. Stir until the cheese is melted and everything is well combined.
5. Stuff the Peppers:
o Spoon the filling evenly into each of the prepared bell peppers.
o Top each pepper with the remaining shredded cheese.
6. Bake the Peppers:
o Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
o Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve:
o Remove from the oven and let cool slightly before serving. Enjoy your delicious Stuffed Peppers!
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