- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread the tomato sauce across the bottom.
- Prepare the peppers: Wash the bell peppers and cut off the tops. Remove the seeds and white membranes from inside, keeping the peppers whole.
- Soften the peppers: Place the peppers upright in the baking dish and bake for 10–15 minutes. This gives them a head start and helps them become tender while the filling cooks.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for about 5–7 minutes, breaking the beef apart as it browns.
- Add the garlic: Stir in the minced garlic and cook for another minute, until fragrant. Drain excess grease if necessary.
- Make the filling: Remove the skillet from the heat. Stir in the cooked rice, diced tomatoes, corn, Worcestershire sauce, Italian seasoning, salt, black pepper, and 1 cup of the shredded cheese.
- Stuff the peppers: Carefully spoon the beef and rice mixture into each softened pepper. Pack the filling generously into each one.
- Add the cheese: Sprinkle the remaining ½ cup cheese generously over the tops.
- Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted, bubbly, and lightly golden.
- Rest and serve: Let the stuffed peppers rest for about 5 minutes before serving. Spoon some of the flavorful tomato sauce from the bottom of the dish over each pepper.
Serving Tip
Serve these stuffed peppers with a simple green salad, garlic bread, or roasted vegetables. They are also excellent for meal prep because they reheat well.
For an extra cheesy finish, add a little mozzarella during the final few minutes of baking and let it become beautifully golden.
Be honest… are you eating the pepper too, or just scooping out that delicious filling? 😂🫑
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