Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
• Bring a pot of water to a boil. Blanch the whole bell peppers for 3 minutes to slightly soften, then drain and set aside.
• In a large skillet over medium heat, sauté the chopped onion in a drizzle of oil until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds more.
• Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
• Stir in the cooked rice, tomato sauce, dried oregano, salt, and pepper. Simmer for 2–3 minutes until heated through and well combined.
• Spoon the beef and rice mixture into each bell pepper, packing gently. Place stuffed peppers upright in the prepared baking dish.
• Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle shredded cheddar on top of each pepper, and bake uncovered for an additional 10–15 minutes until cheese is melted and peppers are tender.
• Let the stuffed peppers rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.