Cheesy Beef Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, tops removed and seeded
• 1 1/4 lbs ground beef (80/20 for maximum flavor)
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 (15 oz) can tomato sauce, divided
• 1 (14.5 oz) can diced tomatoes with green chiles, drained
• 1 cup cooked white rice
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar
• 1 cup shredded low-moisture mozzarella
• 1/2 cup grated Parmesan, divided
• 4 oz cream cheese, softened and cubed

Instructions

1. 1

   Preheat oven to 375°F. Blanch peppers in boiling salted water for 3 minutes, drain upside down, and arrange in a 9×13 dish.

2. 2

   Brown beef and onion together for 7 minutes over medium-high heat. Drain fat and add the garlic; cook 30 seconds.

3. 3

   Stir in 3/4 cup tomato sauce, drained diced tomatoes, cooked rice, Italian seasoning, onion powder, salt, and pepper. Simmer 4 minutes.

4. 4

   Off heat, fold in the cream cheese, 1/2 cup cheddar, 1/2 cup mozzarella, and 1/4 cup Parmesan. The cream cheese melts into a silky, ultra-cheesy sauce that coats the filling.

5. 5

   Spread the remaining tomato sauce in the bottom of the dish. Mound the cheesy beef mixture into each pepper — pack them full.

6. 6

   Cover with foil and bake 25 minutes.

7. 7

   Combine the remaining cheddar, mozzarella, and Parmesan. Uncover the peppers, blanket each with the cheese mix, and bake 12–15 more minutes until the cheese is deeply golden with crispy edges.

8. 8

   Rest 5 minutes so the cheese sets slightly and pulls in glorious strings when you cut in.