Ingredients:

  • 4 large bell peppers (various colors), stems removed, seeded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey, chicken, or plant-based alternative)
  • 1/2 cup cooked white rice
  • 1/2 cup diced zucchini
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/4 cup chopped fresh basil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add ground beef (or alternative) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. In a large mixing bowl, combine the cooked beef mixture, rice, zucchini, parsley, oregano, salt, and pepper. Mix well.
  5. Fill each bell pepper with the meat mixture, packing it firmly.
  6. In a separate bowl, combine crushed tomatoes, tomato sauce, basil, sugar, oregano, garlic powder, salt, and pepper.
  7. Pour a thin layer of tomato sauce into the baking dish. Arrange the stuffed peppers in the dish and pour the remaining sauce over them. Cover the dish with foil.
  8. Bake for 30 minutes, covered.
  9. Remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the sauce is bubbly.
  10. Sprinkle the stuffed peppers with mozzarella cheese (if using) during the last 5 minutes of baking. Bake until the cheese is melted and golden brown.
  11. Let the peppers rest for 5-10 minutes before serving.