For two servings
2 massive bell peppers
½ lb inexperienced beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to style
4 oz floor beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Preheat the oven to 400 levels F.
Mix the filling components in a medium bowl. Put aside.
Minimize a skinny slice off the highest of the peppers. Take away seeds and put aside.
Minimize inexperienced beans into 1-inch items.
Place the inexperienced beans, grape tomatoes, and canned tomatoes in a big casserole dish. Combine nicely.
Divide the filling in half and fill the peppers, urgent the combination down into the peppers.
Place the stuffed peppers within the casserole dish. Cowl the dish with foil. Bake for 20 minutes. Take away the foil and bake for 25 minutes extra.