adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and Rice Stuffed Bell Peppers
Beef and Rice Stuffed Bell Peppers
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Chef John's savory stuffed bell peppers with seasoned ground meat, cheese, and parsley, baked in tomato sauce.
Ingredients:
  • 6 bell peppers
  • 3 cups chunky tomato sauce, divided
  • 0.5 onion, very thinly sliced
  • 1 cup beef broth
  • 0.25 teaspoon red pepper flakes
  • 1.5 pounds lean ground beef
  • 1.5 cups cooked rice
  • 0.5 cup freshly shredded Parmigiano-Reggiano cheese
  • 0.25 cup chopped fresh flat-leaf parsley
  • 4 cloves garlic, minced
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley, divided
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect baking environment.
  • Prepare the peppers by slicing off the tops, removing the stems, and setting the tops aside. Remove the cores and seeds, trim the bottoms slightly for stability, and poke a few holes in the bottoms to allow for drainage.
  • Spread a delicious 2 1/2 cups of tomato sauce in a 9x13-inch baking dish, then mix in onion, beef broth, and a touch of red pepper flakes, making sure to spread the mixture evenly. Stand the bell peppers upright in the dish.
  • In a large mixing bowl, mix together ground beef, cooked rice, Parmigiano-Reggiano cheese, tomato sauce, parsley, garlic, salt, and black pepper.
  • Gently fill peppers with the meat mixture. Spoon 1 tablespoon of tomato sauce over each portion of stuffing and place the reserved tops back onto the peppers. Cover the dish tightly with foil and parchment paper, then place on a baking sheet.
  • Roast in the heated oven until peppers are slightly softened, for about 1 hour. Remove foil and parchment paper. Keep baking until meat filling is fully cooked and peppers are tender, for an additional 20 to 30 minutes.
  • Sprinkle each pepper with a generous 1/2 teaspoon of fresh parsley and drizzle with a spoonful of flavorful pan juices.

Similar Recipes