Beef and Rice Stuffed Peppers


    • 1 ½ lbs. Ground beef
    • 6 Bell peppers
    • 2 ½ C. Diced tomatoes divided
    • 1 Onion chopped
    • 1 C. Beef broth
    • 2 C. Cooked rice
    • ½ C. Parmesan cheese
    • ¼ C. Chopped parsley
    • 3 tsp. Minced garlic
  • Salt and pepper to taste
  • Instructions

    1. Preheat the oven to 375 degrees.
    2. Cut the top off of each pepper, discard the stem, and remove the seeds and spine from the inside of each pepper.
    3. In the bottom of a 9×13 baking dish, combine 2 cups of the diced tomatoes, 1 cup of beef broth and the chopped onion. Stir to combine.
    4. In a mixing bowl, combine the ground beef, rice, parmesan cheese, parsley, ½ cup diced tomatoes and salt and pepper to taste.
    5. Fill each pepper with a heaping portion of the meat filling and place the tops back on them.
    6. Cover the baking dish with parchment paper and then a tight layer of aluminum foil. Bake for 1 hour, remove the foil and bake for another 30 minutes.