Beef and Rice Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large bell peppers (any color)
02 -
1 lb ground beef (or ground turkey)
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 cup cooked rice (white or brown)
06 -
1 (14.5 oz) can diced tomatoes, drained
07 -
1 cup tomato sauce, divided
→ Seasonings
08 -
1 tbsp Worcestershire sauce
09 -
1 tsp Italian seasoning
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
→ Toppings
12 -
1 cup shredded mozzarella or cheddar cheese
13 -
2 tbsp chopped fresh parsley (for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Cut off the tops of the bell peppers and remove the seeds and membranes. Blanch the peppers (optional for softer texture): Place them in a large pot of boiling water for 3 minutes, then transfer to an ice bath to cool. Drain and set aside. Arrange the peppers upright in a 9×13-inch baking dish.
03 -
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes. Stir in the cooked rice, diced tomatoes, 1/2 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, then remove from heat.
04 -
Fill each bell pepper with the beef and rice mixture, packing it in gently. Spoon the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
05 -
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the shredded cheese on top of the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
06 -
Garnish with chopped parsley and serve warm.
# Notes:
01 -
You can assemble the peppers up to a day in advance and refrigerate. Add 5-10 minutes to the baking time if baking directly from the fridge.
02 -
For extra vegetables, try adding chopped zucchini, mushrooms, or corn to the filling.
03 -
Experiment with different cheese options like Parmesan, Monterey Jack, or pepper jack for different flavor profiles.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.