First, preheat the oven to 350 degrees Fahrenheit.

Next, prepare the Minute Rice – you will need one cup of uncooked rice to make the two cups of minute rice you'll need for this recipe.

While the rice is cooking, slice off the tops of the peppers and clean the seeds out of the inside.  If needed, trim a little bit off the pepper's bottom to help them sit upright in the pan. (If you do this, make sure you are just trimming, do not cut so much that you're left with an open hole in the bottom of your bell pepper! 😊)

Next, add the olive oil to a large skillet and sauté the onion and garlic until they are tender.

Add the ground beef to the skillet, breaking it apart into crumbles until it's browned and cooked thoroughly.  

Next add the crushed tomatoes, rice, Italian seasoning, salt, pepper, and 1/2 cup of shredded cheese and stir until everything is mixed together.

Divide the ground beef mixture evenly between the 6 bell peppers.

Next, place the stuffed peppers into a lightly greased baking dish or cast iron skillet.  

Bake the ground beef stuffed peppers for 25-30 minutes until almost done.  Remove the dish from the oven, sprinkle with the remaining shredded cheese.  Return the pan to the oven until the cheese has melted – about another 5 minutes – and the internal temperature of the stuffed peppers is at 160 degrees Fahrenheit.