Ingredients
Method
- Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise, remove seeds and stems, and set aside.
- In a large skillet or Dutch oven over medium heat, cook the ground beef with chopped onion until browned and caramelized.
- Add 1 cup of tomato sauce, 1 cup of water, and garlic and herb salad dressing mix to the skillet. Bring to a boil.
- Stir in uncooked rice, cover, and remove from heat. Let rest for 5 minutes.
- In a 9x13 baking dish, mix the remaining tomato sauce with 1/4 cup water, garlic powder, salt, and pepper. Arrange the pepper halves cut side up in the dish.
- Fill each pepper half with the beef and rice mixture. Cover the dish tightly with foil.
- Bake for 35 to 40 minutes, until the peppers are tender. Spoon sauce from the bottom of the dish over the peppers before serving.
Notes
You can substitute ground turkey or chicken for a lighter version.
Use red or yellow bell peppers for a sweeter flavor twist.
Top with shredded cheese during the last 10 minutes of baking for a melty finish.
These are great for meal prep—store leftovers in the fridge for up to 3 days.
Use red or yellow bell peppers for a sweeter flavor twist.
Top with shredded cheese during the last 10 minutes of baking for a melty finish.
These are great for meal prep—store leftovers in the fridge for up to 3 days.