There is something so cozy about stuffed peppers coming hot out of the oven. This recipe layers hearty beef, creamy ricotta, and gooey mozzarella into tender bell peppers for a dish that’s equal parts comfort food and showstopper.

1 tbsp. olive oil

4 cloves garlic, minced

1 1/2 lbs. ground beef

6 large bell peppers

2 cups marinara sauce (more for serving if desired)

1 tbsp. Italian seasoning

1 cup whole milk ricotta cheese

1 cup mozzarella cheese, shredded

salt & pepper to taste

 

Heat olive oil in a large skillet.  Add garlic and cook for about 30 seconds, until fragrant.

Add ground beef and cook until no longer pink.

Stir in marinara sauce and Italian seasoning.  Add salt and pepper to taste.  Reduce heat to a gentle simmer.  Simmer for about 20 minutes.

Meanwhile, preheat the oven to 375 degrees F.

To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside.  Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable and standing upright.

Place into a baking dish.

Stuff the peppers with 1/4 cup of meat sauce, 2 tbsp. of ricotta cheese and 2 tbsp. shredded mozzarella cheese.  Repeat layers until they are filled to the top with mozzarella being the top layer.

Tent aluminum foil over the baking dish, making sure foil is not touching the cheese.  Bake peppers for 30 - 40 minutes.

Remove foil and bake 10 more minutes to brown the tops.  Let stand for about 20 minutes before serving.