Stuffed Peppers

Name: Stuffed Peppers
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 serving
Ingredients: 6 bell peppers; water; ½ cup long-grain white rice; 1 cup water; 1 tablespoon olive oil; ¾ cup onion; 1 pound ground beef; 2 teaspoons garlic; 1 can tomato sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon Italian seasoning; 1 cup mozzarella cheese

User Reviews

5

4 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 35 mins
Servings
6
Calories
668 kcal
Course
Main Course, Dinner
Cuisine
American

Stuffed Peppers

Iris Hanson

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This classic Stuffed Peppers recipe is filled with a ground beef and rice mixture, topped with a seasoned tomato sauce and cheese!

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Ingredients

Servings

Peppers

6 bell peppers any color
water for blanching, ice water

Stuffing Mixture

½ cup long-grain white rice uncooked
1 cup water
1 tablespoon olive oil
¾ cup onion chopped
1 pound ground beef
2 teaspoons garlic minced
1 can tomato sauce divided
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 cup mozzarella cheese shredded, divided

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Instructions

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Preheat oven to 350°F.

Blanching Peppers (Optional, See Notes)

Cut off the tops of the peppers and remove the seeds only.
Fill a large pot with water and bring to a boil.
When the water gets to a boil, put in the peppers and let them cook for 3 minutes. They should be bright green (or yellow, or red, whatever color peppers you are using) after a few minutes.
As the peppers are cooking, fill a large bowl with ice water.
With a slotted spoon or tongs, transfer the peppers into the ice water immediately. This ‘shocking’ will stop the peppers from cooking any longer.
After the peppers have cooled completely, drain them from the ice water and pat them down with a paper towel.
Remove the membranes from the peppers and discard. Then, place the peppers in a baking dish while you prepare the ground beef stuffing mixture.

Stuffing Mixture

Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook 10 minutes (rice will be slightly firm).
In a skillet over medium heat, add oil. When oil is hot, add onions, cook 2-3 minutes or until translucent. Add beef and cook until browned. Add garlic, cook 1 more minute or until fragrant.
To the skillet, add the cooked rice, ½ can of the tomato sauce, Worcestershire sauce, salt, and pepper.
Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers.
Top with mozzarella cheese.
Bake 1 hour, basting with sauce every 15 minutes until the peppers are tender.

Notes

If you don’t have time and are not going to freeze the peppers, you can skip this step. If skipping blanching the peppers, be sure to cut off the tops of the peppers and remove the membranes and seeds before stuffing.