Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Stuffed Peppers
Description
The preparation starts with cooking rice according to package instructions and par-baking peppers upside down in water to soften the flesh. Ground beef and onion are sautéed together until browned, then combined with garlic, canned tomatoes, tomato sauce, cooked rice, parsley, and Italian seasoning.
The mixed filling is spooned into the softened peppers, which are baked further to complete cooking and melt shredded mozzarella on top. This yields a dish where tender pepper walls encase a flavorful, moist mixture complemented by melted cheese, balancing textures and flavors in each bite.
Suggested substitutions include using brown rice instead of white rice, noting longer cooking times, or ground turkey for a leaner protein. Leftover rice can be utilized by adjusting moisture content with extra tomato sauce or broth.
Ingredients
- 2/3 cup long grain white rice
- salt freshly ground
- black pepper freshly ground
- 6 bell peppers any color (medium-large size
- 1 Tbsp olive oil
- 1 1/4 lbs lean ground beef**
- 1 small yellow onion finely chopped (1 cup
- 3 garlic minced (1 Tbsp, cloves
- 1 (14.5 oz) can diced tomatoes drained, petite
- 1 (8 oz) can tomato sauce
- 3 Tbsp parsley plus more for garnish, minced, fresh
- 2 tsp Italian seasoning
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400 degrees. Cook rice according to package instructions.
- Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.
- Place peppers upside down in water, cover with foil and bake 20 minutes.
- Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.
- Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.
- Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
- Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
- Remove from oven, sprinkle with cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with parsley and serve warm.
Notes
- Brown rice can replace white rice but will require a much longer cooking time; plan accordingly.
- If using leftover cooked rice, 2 cups are needed; consider adding extra tomato sauce or broth to keep the filling moist.
- Ground turkey (85–93% lean) works well instead of ground beef but will not brown in the same way; adjust cooking accordingly.
User Reviews
Overall Rating
5
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