Stuffed Bell Peppers (Ground Beef & Rice)

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How to run it

1. Cook 1 1/2 cups rice in salted water per package directions until just shy of tender; spread on a sheet pan to cool slightly — par-cooked rice finishes inside the peppers.
2. Heat oven to 375°F. Cut tops off 6 bell peppers; remove seeds and membranes. Stand peppers snugly in a 9×13-inch baking dish.
3. Brown 1 lb ground beef with onion and garlic in a skillet over medium-high heat until no pink remains and the beef reads 160°F on an instant-read thermometer — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 160°F for ground meats. Drain excess fat. Stir in 1 tsp kosher salt, 1/2 tsp pepper, and 1 tsp oregano.
4. Fold in about 4 cups cooked rice, drained diced tomatoes, and 1 cup cheddar until evenly mixed.
5. Spoon filling into peppers. Pour 1/2 cup water into the bottom of the dish (not over the filling). Cover tightly with foil.
6. Bake 35–45 minutes until pepper shells are softened and the center of the filling reads 165°F on an instant-read thermometer — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 165°F for casseroles.
7. Uncover; sprinkle extra cheddar if you like. Bake 5–10 minutes more until cheese melts. Optional: scatter chopped parsley over the top before serving.
8. Cool leftovers in shallow containers within 2 hours — USDA food-safety guidance recommends refrigerating perishable food within 2 hours and using shallow containers so food cools quickly. Reheat to 165°F throughout before serving — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 165°F for reheated leftovers.
9. To freeze: assemble filled peppers in a freezer-safe dish, cover, and freeze. Bake from frozen at 375°F, covered, allowing about one and a half times the usual covered baking time until the center of the filling reads 165°F — the USDA Food Safety and Inspection Service freezing and food safety guidance notes that raw or cooked casseroles can be cooked from frozen in about one and a half times the normal time.