Stuffed Bellpeppers

Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes from inside, creating hollow vessels. Lightly brush the outside and cavity of each pepper with oil.

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed.

Add the chopped onion and garlic to the skillet and sauté for 2–3 minutes until fragrant and softened.

Stir in the can of Rotel tomatoes, salt, and pepper to taste. Simmer for 3–4 minutes to combine flavors.

Remove the skillet from heat and stir in the Italian bread crumbs and Parmesan cheese until evenly distributed throughout the mixture.

Spoon the beef and tomato mixture into each hollowed bell pepper, filling them generously to the top.

Arrange the stuffed peppers upright in a baking dish. Cover with foil and bake for 25–30 minutes until the peppers are tender when pierced with a fork.

Remove the foil and bake uncovered for an additional 5 minutes if a more golden top is desired. Let rest for 2 minutes before serving.