Heat butter and oil in a large nonstick pan over medium-high heat.
Add ground beef, onion and cook for a few minutes until meat is no longer pink.
Remove from heat and drain grease.
Add half the marinara sauce, cooked rice, salt, pepper, garlic powder, Italian seasoning.
Mix until combined.
Stuff bell peppers with this beef filling. You may have some leftovers.
Add remaining marinara sauce in a large casserole dish (Dimensions: 9×13).
Place the stuffed peppers on top of the sauce.
Cover with aluminum foil and cook at 400 degrees F for 25-30 minutes or until the bell peppers are tender.
Remove aluminum foil and sprinkle shredded cheese on top of each bell pepper.
Bake uncovered for another 5-10 minutes or until cheese is melted. Enjoy!
To make this a truly one pot meal, rinse out the large nonstick pan that you used to brown beef and make sure it’s oven-safe. Spread remaining sauce in this pan. Arrange the prepared peppers. Cover with aluminum foil and bake.
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
