Stuffed Bell Peppers with Ground Beef

Instructions

1. Step 1

   Preheat the oven to 200°C for 10 minutes. Place the halved, seeded bell pepper cut-side up in the baking dish.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: baking dish — arrange peppers, Chef Knife, oven — preheat 200°C

2. Step 2

   Heat the olive oil in the skillet over medium heat, then add the yellow onion and garlic. Sauté for 5 minutes, stirring with the spatula, until the onion softens and the garlic is fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 clove Garlic, 15.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: skillet — medium heat, spatula — stir

3. Step 3

   Add the ground beef to the skillet and break it up with the spatula. Cook for 8 minutes over medium heat, stirring until browned and no longer visibly pink.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Ground Beef

   Cookware: skillet — medium heat, spatula — break up and stir

4. Step 4

   Stir in the tomato sauce, Italian seasoning, black pepper, and salt. Cook for 4 minutes until hot and thickened, checking that the beef reaches an internal temperature of 71°C on the food thermometer.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 tsp Italian Seasoning, 3.0 gr Salt, 240.0 gr Tomato Sauce

   Cookware: Food Thermometer — check 71°C, skillet — medium heat, spatula — stir

5. Step 5

   Use the spoon to divide the hot beef mixture evenly among the bell pepper halves in the baking dish, filling each pepper without overflowing.

   Cookware: baking dish — filled peppers, spoon — fill peppers

6. Step 6

   Top the filled peppers evenly with the mozzarella cheese, then bake the baking dish in the oven at 200°C for 25 minutes. The peppers should be tender, the cheese melted and lightly browned, and the filling should reach 74°C internally on the food thermometer.

   Timer: 25 min (fixed)

   Ingredients used: 120.0 gr Mozzarella

   Cookware: baking dish — bake, Food Thermometer — check 74°C, oven — 200°C bake, spoon — top peppers