Classic Stuffed Bell Peppers
Bell Peppers stuffed with rice, ground beef and tomato sauce, covered in cheese and baked til tender.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large green bell peppers
- 1 Tbsp water
- 2 1/4 C water
- 1 C long-grain rice
- 1 Tbsp salted butter
- 3 Tsp kosher salt (divided into 1 1/2 tsp + 1 1/2 tsp, to taste)
- 1 Tbsp canola oil
- 1 medium yellow onion (diced)
- 1 Lb ground beef
- 1 Tsp Worcestershire sauce
- 1 Tsp garlic powder
- 1/2 Tsp red pepper flakes
- 1 Tsp Italian seasoning
- 1/2 Tsp Umami seasoning (optional)
- 2 C marinara sauce
- 1 C low-moisture mozzarella cheese (grated)
- 1/4 C Parmesan (grated)
Instructions
- 1
Preheat your oven to 400°F. Grab a large glass baking dish, grease it up with some oil or cooking spray, and set it aside. Now, take your bell peppers and decide whether to slice them down the middle or chop off their tops. Either way, scoop out all the seeds and membranes! Place the peppers in a microwave-safe bowl with 1 tablespoon of water, partially cover with food wrap or a silicone lid, and microwave for 5 minutes to soften them up. Set them aside to cool down while you move on to the filling.
- 2
Set a medium saucepan over high heat and a non-stick skillet over medium-high. In the saucepan, toss in your rice, 2 1/4 cups of water, butter, and a pinch of salt. Let it come to a boil. While that’s happening, add 1 tablespoon of canola oil to your skillet, and when it’s hot and shimmering, toss in your diced onions. Sprinkle them with a bit of salt and let them cook for about 3 minutes until they’re soft and translucent. Then, add your ground beef.
- 3
Break up the beef with a spoon and start seasoning it with garlic powder, umami seasoning, red pepper flakes, Italian seasoning, and Worcestershire sauce. When the rice starts boiling, reduce the heat to medium-low, cover, and simmer until all the water is absorbed—about 15-20 minutes.
- 4
Once your beef is fully cooked, drain any excess grease. Then, reduce the heat to medium-low and stir in the marinara sauce. Let everything simmer while the rice finishes cooking.
- 5
Once the rice is done, dump it into your beef mixture and stir it all together. Taste it—if it needs more salt or seasoning, go ahead and adjust to your liking.
- 6
Take your softened peppers and arrange them in your prepared baking dish. Spoon in your beef and rice mixture, gently pressing down to fill every nook and cranny.
- 7
Mix together your mozzarella and Parmesan cheeses, then sprinkle generously over the tops of the stuffed peppers. You want them covered like you would with a good pizza or lasagna. Pop the dish onto the middle rack of your oven and bake for 14-20 minutes, or until the cheese is golden and the peppers are tender to your preference. Dassit!