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Stuffed Peppers with Rice and Beef finished recipe

Stuffed Peppers with Rice and Beef

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 stuffed peppers
Ingredients Method

Ingredients
  

For the Peppers
  • 6 large bell peppers about 2 1/2 pounds (1.1 kg) total, any color
  • 1 teaspoon (5 ml) olive oil for greasing the baking dish
For the Beef and Rice Filling
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion about 6 ounces (170 g), finely diced
  • 1 pound (450 g) lean ground beef
  • 3 medium garlic cloves (about 9 g) finely minced
  • 1 can 15 ounces (425 g), tomato sauce, divided
  • 2 cups (370 g) cooked long-grain white rice cooled
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon (4 g) fine sea salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1 1/2 cups (170 g) shredded Monterey Jack or cheddar cheese divided
For Serving
  • 2 tablespoons (8 g) chopped fresh parsley optional, for garnish

Method
 

Method
  1. Preheat the oven: Position a rack in the center of the oven and preheat it to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 teaspoon olive oil.
  2. Prepare the peppers: Slice about 1/2 inch from the top of each bell pepper. Remove the stems from the tops and finely chop any usable pepper flesh. Remove the seeds and white membranes from inside the peppers.
  3. Partially bake the pepper shells: Arrange the hollow peppers upright in the prepared baking dish. Add 2 tablespoons water to the bottom of the dish, cover tightly with foil, and bake for 15 minutes. Carefully pour out any water that collects inside the peppers.
  4. Cook the onion and chopped pepper: While the pepper shells bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and chopped pepper tops. Cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Brown the beef: Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and the meat reaches 160°F (71°C). Drain excess grease if necessary.
  6. Add the garlic and seasonings: Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
  7. Finish the filling: Reserve 1/2 cup (120 g) tomato sauce for the baking dish. Add the remaining tomato sauce, cooked rice, Worcestershire sauce, and 3/4 cup (85 g) shredded cheese to the skillet. Stir over medium-low heat for 2 to 3 minutes. The filling should be moist and cohesive but not runny.
  8. Prepare the baking dish: Spread the reserved 1/2 cup tomato sauce across the bottom of the baking dish around the partially cooked pepper shells.
  9. Fill the peppers: Spoon the beef and rice mixture into each pepper, pressing it down lightly without packing it tightly. Mound any remaining filling slightly above the rims.
  10. Bake the stuffed peppers: Cover the dish with foil and bake for 20 minutes. The peppers should begin to feel tender when pierced near the top with a small knife.
  11. Add the cheese topping: Remove the foil and sprinkle the remaining 3/4 cup (85 g) cheese over the peppers. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden and the peppers are tender but still hold their shape.
  12. Rest and serve: Let the stuffed peppers rest for 5 minutes before serving. Spoon a little tomato sauce from the baking dish over each pepper and garnish with parsley, if using.

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