Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off of 4 large bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
3. In a skillet over medium heat, add 1 pound of ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
4. Stir in 1 cup of chopped onion and cook until softened, about 3-4 minutes.
5. Add 1 cup of cooked rice, 1 can (15 ounces) of diced tomatoes (drained), 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix well and cook for another 2-3 minutes.
6. Spoon the beef mixture into each prepared bell pepper, packing it in tightly.
7. Top each stuffed pepper with shredded cheese, using 1 cup of shredded mozzarella cheese in total.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
10. Let cool for a few minutes before serving. Enjoy!