Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 lb lean ground beef 85/15 recommended
- 1.5 cups cooked white or brown rice day-old rice preferred
- 1 cup marinara or crushed tomato sauce plus extra for topping
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp olive oil
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheese sharp cheddar, Monterey Jack, or Mexican blend
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a dish large enough to hold all 4 peppers snugly upright.
- Slice the tops off each bell pepper and remove the seeds and membranes from the inside. If any peppers won't stand upright, slice a thin sliver off the bottom to create a flat base — being careful not to cut through the pepper wall.
- Place the peppers cut-side down in the prepared baking dish, add ¼ cup of water to the bottom of the dish, and cover loosely with foil. Roast for 10–12 minutes to begin softening the pepper walls. Remove from oven and set aside. Discard the water and re-grease the dish if needed.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula. Season with salt, pepper, Italian seasoning, smoked paprika, and garlic powder. Cook for 6–8 minutes, stirring frequently, until the beef is fully browned and cooked through. Drain any excess fat.
- Stir in the Worcestershire sauce and ¾ cup of the tomato sauce. Mix to combine and cook for 2 minutes. Remove from heat.
- Add the cooked rice to the skillet and stir everything together until fully incorporated. Taste and adjust seasoning as needed.
- Turn the par-roasted peppers right-side up in the baking dish. Spoon the beef and rice filling generously into each pepper, pressing down lightly to pack them full. Mound the filling slightly above the rim.
- Spoon 1–2 tablespoons of the remaining tomato sauce over the top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake at 400°F for 25 minutes.
- Remove the foil, top each pepper generously with shredded cheese, and return to the oven uncovered for 8–10 minutes, until the cheese is fully melted, golden, and beginning to bubble at the edges.
- Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes with a splash of water or broth in the dish to prevent drying out. Freezing: Assemble unbaked stuffed peppers, wrap individually in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Rice tip: Day-old rice that has been refrigerated holds its texture much better inside the pepper than freshly cooked hot rice. Brown rice or cauliflower rice can be substituted 1:1. Protein swaps: Ground turkey, ground chicken, or Italian sausage all work beautifully. For a plant-based version, use 1 can of lentils and 1 can of black beans, drained, in place of the beef.