Description
These Classic Stuffed Bell Peppers are the ultimate comfort food that never goes out of style. Save this easy family dinner because everyone will be asking for seconds.
Ingredients
Scale
- 6 large bell peppers
- 1 lb. (450 g) lean ground beef
- 1 tbsp. olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups cooked white rice
- 1 can (15 oz.) tomato sauce, divided
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. Worcestershire sauce
- 1 1/2 cups shredded mozzarella or cheddar cheese
- 2 tbsp. chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Boil the peppers for 5 minutes, then drain upside down.
- Heat olive oil in a skillet over medium heat and cook the onion until softened.
- Add the garlic and cook for 1 minute.
- Add the ground beef and cook until browned. Drain excess grease.
- Stir in the cooked rice, half the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, oregano, salt, and pepper.
- Simmer the filling for 5 minutes.
- Arrange the peppers in a greased baking dish.
- Spoon the beef mixture into each pepper.
- Pour the remaining tomato sauce around the peppers.
- Cover the baking dish with foil and bake for 35 minutes.
- Remove the foil and sprinkle shredded cheese over each pepper.
- Bake uncovered for 10 to 15 more minutes until the cheese is melted and lightly golden.
- Let the peppers rest for 5 minutes.
- Garnish with fresh parsley and serve warm.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner