Bolognese-Stuffed Bell Peppers

Instructions

1. 1

   Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).

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 softened, about 5 minutes.

4. 4

   Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 8 minutes.

5. 5

   Stir in the tomato paste, diced tomatoes, and Italian seasoning. Cook for another 2 minutes.

6. 6

   Add the cooked rice and beef stock to the skillet. Stir to combine and cook until the mixture is heated through. Season with salt and black pepper to taste.

7. 7

   Fill each bell pepper with the beef and rice mixture, packing it in well. Place the stuffed peppers upright in a baking dish.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9. 9

   Remove the foil, sprinkle the tops of the peppers with mozzarella cheese, and bake uncovered 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.