Description
Delicious stuffed bell peppers filled with ground beef, rice, and cheese.
Ingredients
Scale
- 6 large bell peppers
- 1 tablespoon olive oil (plus extra for brushing peppers)
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce
- 1/2 cup diced tomatoes drained
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese divided
- 1/4 cup beef or chicken broth (or water)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all of the peppers standing upright.
- Slice the tops off the bell peppers and remove the seeds and membranes inside. If needed, trim a very thin slice off the bottom of each pepper so it stands upright without cutting a hole. Arrange the peppers cut-side up in the baking dish and brush or drizzle lightly with olive oil. Season with a pinch of salt and pepper.
- Par-bake the peppers for 10–12 minutes, until they just begin to soften around the edges but still hold their shape. Remove from the oven and set aside while you prepare the filling.
- While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes, until the beef is browned and no longer pink and most of the moisture has cooked off.
- Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes. Bring the mixture to a gentle simmer and cook for 3–4 minutes to blend the flavors.
- Turn off the heat and add the cooked rice to the skillet, stirring until it is evenly distributed through the beef mixture. Fold in 1/2 cup of the shredded mozzarella and 2 tablespoons of the Parmesan until the filling is creamy and well combined. Taste and adjust seasoning if needed.
- Spoon the beef-and-rice mixture into each par-baked pepper, pressing down gently with the back of the spoon and mounding the filling slightly above the rim.
- Pour the broth (or water) into the bottom of the baking dish around the peppers to help them steam and become tender. Sprinkle the tops of the stuffed peppers with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan.
- Cover the baking dish with foil and bake for 20–25 minutes, until the peppers are tender and the filling is heated through. Remove the foil and bake for an additional 5–8 minutes, until the cheese on top is melted, bubbly, and lightly golden.
- Remove the stuffed peppers from the oven and let them rest for 5 minutes. Garnish with chopped fresh parsley and serve warm, spooning any extra sauce from the pan over the peppers.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg