Classic Stuffed Peppers

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain any excess fat.

Add 1 diced onion, 1 diced bell pepper (any color), and 2 cloves of minced garlic to the skillet. Cook until softened, about 5 minutes.

Stir in 1 cup of cooked rice, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 (8 ounce) can of tomato sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Cut the tops off 4 bell peppers (any color) and remove the seeds and membranes. Fill each pepper with the ground beef mixture.

Place the stuffed peppers in the prepared baking dish. Pour the remaining tomato sauce over the peppers.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender.

Let cool slightly before serving.