Ingredients

• 1 cup cooked rice (I use white jasmine rice)
• 6 large bell peppers, any color
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes or tomato sauce
• 1 teaspoon Worcestershire sauce (optional)
• 1/2 teaspoon Italian seasoning
• 2 cups shredded cheddar cheese blend, divided (see notes)
• Salt & pepper, to taste

Instructions

1. If your rice isn’t already cooked, prepare it first. This can be done in advance. I usually cook about 1/2 cup of uncooked rice, which yields slightly more than needed, and save the extra for another meal.
2. Heat the oven to 400°F and position a rack in the center. While the oven warms, prepare the vegetables. Slice the tops off the bell peppers evenly, similar to carving a pumpkin. Remove the seeds and membranes, then finely chop any usable pepper from the tops and set aside.
3. Arrange the hollowed peppers upright in a baking dish (a 9×13-inch dish works well). Pour 1 cup of water into the bottom of the dish to help the peppers steam as they bake.
4. Warm the olive oil in a skillet over medium-high heat. Add the chopped onion and reserved pepper pieces and cook for about 5 minutes, stirring occasionally, until softened.
5. Add the ground beef to the skillet. Cook, breaking it apart as it browns, until fully cooked through—about 8 minutes. Drain excess grease if necessary.
6. Stir in the garlic, then add the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let everything heat through, then remove the skillet from the heat.
7. Mix in the cooked rice and 1 cup of the shredded cheese. Season generously with salt and pepper, tasting and adjusting as needed. Spoon the filling evenly into the prepared peppers.
8. Cover the baking dish tightly with foil and bake for 40 minutes.
9. Remove the foil and check the peppers—they should be tender but still hold their shape. Sprinkle the remaining cheese over the tops and return the dish to the oven, uncovered, for 5–10 minutes, or until the cheese is melted. For a lightly browned top, broil for a few minutes at the end if desired.

• Choose bell peppers that are similar in size so they cook evenly. Peppers with four lobes on the bottom tend to stand more securely in the baking dish.
• I like using a mix of white and orange cheddar, but any cheddar or good melting cheese blend will work well.
• Cooking method adapted from The Kitchn.