Preparation Steps

• Preheat oven to 400 degrees Fahrenheit. Wash and dry the outside of the bell peppers.
• Cook the rice according to package instructions and set aside.
• Carefully cut the tops off each bell pepper, remove the seeds and membranes, and dice the tops. If needed, trim bottoms slightly so peppers stand upright.
• In a large skillet over medium heat, heat olive oil. Add diced onion and diced bell pepper tops and cook for 5-7 minutes until softened.
• Add lean ground beef and minced garlic to skillet. Cook, stirring often and breaking up meat, until fully browned.
• Drain excess fat if needed, then reduce heat to medium. Stir in diced tomatoes and cooked rice.
• Season mixture with kosher salt, black pepper, oregano, and red pepper flakes. Simmer on low for 5 minutes, then remove from heat.
• Evenly fill each bell pepper with the beef mixture. Sprinkle about 2 teaspoons Parmesan cheese over the filling in each pepper.
• Top peppers with 1.5 tablespoons mozzarella cheese each, enough to lightly cover but still show filling.
• Pour 0.5 cup water into the baking dish. Cover dish tightly with foil sprayed with cooking spray. Bake at 400 degrees for 35 minutes.
• Remove foil and bake uncovered an additional 10 minutes until cheese is melted and slightly browned. Serve hot.