Dairy-Free Italian Stuffed Peppers

Ingredients

• 4 large Bell Peppers (Red, Yellow, Orange)
• 1 lb Ground Beef
• 1 cup Cooked Rice
• 14.5 oz Canned Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 4 large Bell Peppers and carefully cut each one in half lengthwise. Remove all seeds and the white membranes from the inside of each pepper half. Arrange the 8 pepper halves, cut-side up, in a 9x13 inch baking dish.
2. 2In a large skillet, heat the 2 tablespoons Olive Oil over medium heat. Add the 1 medium Onion, diced into 1/4-inch pieces, and cook, stirring occasionally, for 5-7 minutes until it softens and becomes translucent. Add the 3 cloves Garlic, minced, and continue to cook for 1 minute more until you can smell its fragrance.
3. 3Add the 1 lb Ground Beef to the skillet with the cooked onion and garlic. Break up the beef with a spoon and cook over medium heat for 8-10 minutes, stirring occasionally, until it is fully browned and no pink color remains. Carefully tilt the skillet and drain any excess grease from the cooked beef mixture.
4. 4To the skillet with the browned beef, add the 14.5 oz Canned Diced Tomatoes (undrained), the 1 cup Cooked Rice, the 1 teaspoon Dried Oregano, the 1 teaspoon Dried Basil, the 1/4 cup Fresh Parsley, chopped, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper. Stir all ingredients thoroughly until they are well combined.
5. 5Carefully spoon the entire ground beef mixture evenly into each of the 8 bell pepper halves in the baking dish. Pour 1/2 cup of water into the bottom of the baking dish, around the stuffed peppers, being careful not to pour it directly onto the filling. Bake in the preheated 375°F (190°C) oven for 30-40 minutes, or until the bell peppers are tender when pierced with a fork and the filling is hot and lightly bubbling.

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