• Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
• Step 2: In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
• Step 3: Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent.
• Step 4: Stir in the cooked rice, dried oregano, dried basil, and crushed red pepper flakes (if using). Season with salt and black pepper to taste.
• Step 5: Spoon the beef and rice mixture into the hollowed-out bell peppers, filling them to the top.
• Step 6: Top each stuffed pepper with a sprinkle of shredded mozzarella cheese.
• Step 7: Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Step 8: Serve the stuffed bell peppers warm, garnished with additional fresh herbs if desired.