Name: Stuffed Bell Peppers with Beef and Rice
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 large green bell peppers; 3/4 cup white rice; 1.5 lb ground beef; 1 tbsp olive oil; 1 medium yellow onion; 4 clove garlic; 2 tbsp tomato paste; 1 can canned crushed tomatoes; 1 tbsp worcestershire sauce; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5 cup shredded cheddar cheese; 2 tbsp fresh parsley; to taste salt; to taste black pepper

← Recipes · Comfort Food · Stuffed Bell Peppers with Beef and Rice

430 cal30g protein35g carbs19g fat740mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch80 min activeShortcut55 min active

Everyday 25nothing beyond the everyday cabinet

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Stuffed Bell Peppers with Beef and Rice

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Comfort Food80 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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green bell pepperstops sliced off and set aside, seeds and ribs removed6 large

white riceuncooked3/4 cups

ground beef1.5 lb

olive oil1 tbsp

yellow onionfinely diced1 medium

garlicminced4 cloves

tomato paste2 tbsp

canned crushed tomatoes28 oz can, divided1 can

worcestershire sauce1 tbsp

smoked paprika1 tsp

dried oregano1 tsp

shredded cheddar cheese1.5 cups

fresh parsleyGarnishchopped, for serving2 tbsp

saltto taste

black pepperto taste

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Heat the oven to 375°F. Bring 1 1/2 cups of water and a pinch of salt to a boil in a saucepan, stir in the rice, cover, and simmer on low for about 15 minutes, until the water is absorbed. Fluff and set aside.

2Trim a thin slice off the bottom of any pepper that wobbles so it stands upright. Stand the peppers snugly in a baking dish.

3Warm the olive oil in a large skillet over medium-high heat. Crumble in the beef and brown it, breaking it up, for 6 to 8 minutes. Spoon off excess fat if the pan looks greasy.

4Add the onion to the beef and cook 4 minutes until soft. Stir in the garlic, tomato paste, paprika and oregano and cook 1 minute until the paste darkens slightly.

5Pour in half of the crushed tomatoes along with the Worcestershire. Simmer 3 minutes, then fold in the cooked rice and season well with salt and pepper. Taste it; the filling should be boldly seasoned since the peppers are mild.

6Spoon the filling into the peppers, packing it in and mounding it a little on top. Spread the remaining crushed tomatoes around the bases of the peppers and season the sauce with a pinch of salt.

7Cover the dish tightly with foil and bake 35 minutes. Uncover, sprinkle the cheddar over the tops, and bake 10 to 15 minutes more until the peppers are tender when pierced and the cheese is bubbly and spotted gold.

8Rest 5 minutes. Spoon pan sauce over each pepper and finish with parsley.