Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms so they stand upright.
In a large skillet, heat a bit of olive oil over medium heat. Add the onion and garlic, cooking until softened.
Add the ground beef and cook until browned. Drain any excess fat.
Stir in the cooked rice, half of the tomato sauce, salt, pepper, and Italian seasoning. Cook for a few minutes to combine the flavors.
Stuff the bell peppers with the beef mixture and place them in a baking dish.
Pour the remaining tomato sauce over the stuffed peppers.
Cover with foil and bake for 30 minutes.
Remove the foil, sprinkle the cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let them cool slightly before serving.
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