Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 tsp baking soda
  • 2 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 0.5 cup beef broth
  • 0.5 cup marinara sauce

Instructions:

  1. In your large bowl, sprinkle 0.5 tsp baking soda over the 1 lb beef and 0.5 lb pork. Let it sit for 2 mins. This prevents the meat from getting tough.
  2. Slice the tops off the bell peppers and remove seeds and membranes. Rub the exterior with olive oil and a pinch of salt.
  3. Mix the cooked rice, diced onion, garlic, drained tomatoes, tomato paste, Italian seasoning, and 1 cup of shredded cheese into the meat mixture until no streaks of plain rice remain.
  4. Gently pack the filling into each pepper and stand them upright in a 9x13 inch baking dish. Pour beef broth and marinara sauce into the bottom of the dish.
  5. Cover the dish tightly with foil. Bake at 350°F (180°C) for 35 minutes. Remove foil, top with the remaining 0.5 cup of cheese, and bake for an additional 10 minutes until cheese is bubbly and peppers are tender.