Stuffed Bell Peppers

Stuffed Bell Peppers

A classic, comforting dish that’s endlessly customizable. This version features a hearty rice and beef filling, baked in sweet bell peppers with a savory tomato sauce.

Ingredients

*(Serves 4-6)*

For the Peppers & Filling:

• 4-6 large bell peppers (any color), tops cut off, seeds and membranes removed

• 1 lb (450g) ground beef (85/15 or 90/10 lean/fat ratio)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 cup cooked white or brown rice (about ½ cup uncooked)

• 1 (14.5 oz/411g) can diced tomatoes, drained

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt and freshly ground black pepper, to taste

• 1 cup shredded cheese (cheddar, mozzarella, or Italian blend), divided

For the Sauce:

• 1 (15 oz/425g) can tomato sauce

• 1 tsp Worcestershire sauce

• ½ tsp dried oregano

• Salt and pepper, to taste

Optional Garnishes:

• Fresh parsley or basil, chopped

• Extra shredded cheese

• Red pepper flakes

Instructions

1. Prep: Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright. Bring a large pot of salted water to a boil. Parboil the prepared bell peppers for 3-4 minutes until slightly tender. Remove and drain upside down on paper towels.

2. Cook Filling: In a large skillet over medium-high heat, cook the ground beef, breaking it up, until no longer pink. Drain excess fat. Add the diced onion and cook for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.

3. Combine: Stir in the cooked rice, drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 2-3 minutes to heat through. Remove from heat and stir in ½ cup of the shredded cheese.

4. Make Sauce: In a small bowl, mix the tomato sauce, Worcestershire sauce, oregano, salt, and pepper. Spread about ½ cup of this sauce on the bottom of the prepared baking dish.

5. Stuff: Stand the peppers upright in the dish. Spoon the filling into each pepper, packing it lightly and mounding it at the top.

6. Top & Bake: Pour the remaining tomato sauce evenly over the stuffed peppers. Cover the dish tightly with foil. Bake for 30 minutes.

7. Add Cheese & Finish: Remove the foil. Top each pepper with the remaining ½ cup of cheese. Return to the oven, uncovered, for 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

8. Serve: Let the peppers cool for 5-10 minutes before serving (they will be very hot!). Garnish as desired.

Helpful Notes & Variations

• Make Ahead: Assemble the peppers up to a day in advance. Cover and refrigerate. Add 5-10 minutes to the covered baking time if starting cold.

• Rice: Leftover rice is perfect here. For uncooked, cook ½ cup rice according to package directions to yield ~1 cup cooked.

• Vegetarian: Substitute the ground beef with 1-2 cans of drained lentils or a plant-based ground “meat” alternative.

• Other Proteins: Ground turkey, chicken, pork, or Italian sausage work well.

• Flavor Boost: Add ¼ cup grated Parmesan cheese to the filling. A splash of balsamic vinegar in the tomato sauce adds depth.

• Spicy Kick: Add ½ tsp red pepper flakes to the filling or use a pepperjack cheese blend.

• Without Rice: Substitute with cooked quinoa, couscous, or cauliflower rice for a lower-carb option.

• Freezing: Cool completely, wrap individually, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in a 350°F (175°C) oven until hot throughout.

Enjoy your delicious, customizable stuffed peppers!