Beef and Rice Stuffed Bell Peppers

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Description

Ninety-four percent of all stuffed peppers are made because there’s leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Ingredients

  • 6 bell peppers
  • 2 ½ cups chunky tomato sauce
  • ½ onion, very thinly sliced
  • 1 cup beef broth
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds lean ground beef
  • 1 ½ cups cooked rice
  • ½ cup freshly shredded Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup chunky tomato sauce, divided
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
  3. Pour 2 1/2 cups tomato sauce into a 9×13-inch baking dish. Add onion
  4. beef broth
  5. and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
  6. Combine ground beef
  7. cooked rice
  8. Parmigiano-Reggiano cheese
  9. 2 tablespoons tomato sauce
  10. 1/4 cup parsley
  11. garlic
  12. salt
  13. and black pepper in a large mixing bowl.
  14. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
  15. Bake in the preheated oven until peppers have softened slightly
  16. about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender
  17. 20 to 30 more minutes.
  18. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 40 mins

Servings: 6

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