Directions

• Preheat your oven to 375°F (190°C).
• Slice 4 bell peppers in half and deseed them. Brush the insides generously with 2 tablespoons of olive oil, then place them in a baking dish.
• In a skillet, brown 1 lb of ground beef with 1/2 onion (chopped), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Drain any excess grease.
• Stir in 1/2 cup diced tomatoes and half of the shredded mozzarella cheese (1/2 cup).
• Pour 1 cup of heavy cream into the beef mixture, stirring until well combined. Allow the mixture to simmer for a few minutes to thicken slightly.
• Fill each pepper half with the beef-cream mixture, topping with the remaining 1/2 cup of shredded mozzarella cheese.
• Bake in the preheated oven for about 25 to 30 minutes or until the peppers are tender and the cheese is bubbly and golden.