Bolognese-Stuffed Bell Peppers

Instructions

1. 1

   Preheat your oven to 175°C (350°F).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. 3

   Heat the olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then add to the skillet and sauté until the onion is translucent.

4. 4

   Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess fat.

5. 5

   Stir in the tomato paste, diced tomatoes, and Italian seasoning. Cook for a few minutes until the mixture is well combined.

6. 6

   Mix in the cooked rice and beef stock. Season with salt and pepper to taste. Simmer the mixture for about 5 minutes, or until everything is heated through.

7. 7

   Fill each bell pepper with the beef and rice mixture, packing it in well.

8. 8

   Place the stuffed bell peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

9. 9

   Remove the foil, sprinkle the tops of the stuffed peppers with shredded mozzarella cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

10. 10

    Let the peppers rest for a few minutes before serving.