Classic Stuffed Peppers
Stuffed peppers make an excellent, comforting meal. The peppers are filled with a perfect mixture of beef, rice, tomato sauce, and seasonings.
- Serves: 4 persons
- 4large bell peppers, green or multicolored
- 1pound lean ground beef
- 1 ½teaspoons kosher salt, or to taste
- ¼teaspoon freshly ground black pepper
- ½cup chopped onion
- 2cloves garlic, minced
- 1cup cooked rice
- 16ounces tomato sauce, divided
- 1teaspoon Worcestershire sauce
- 1cup shredded mozzarella cheese, or cheddar
Step 1Gather the ingredients.
Step 2Slice off the very top of the pepper at the stem end to remove the stem. Chop these pepper caps and set aside to use in the filling.
Step 3Remove the seeds and white membranes from the inside of the peppers, then slice a thin layer off the bottom of the pepper crosswise so it stands flat
Step 4Place a large pot of salted water over high heat and bring to a boil; add the peppers and cook for 2 minutes.
Step 5Preheat the oven to 350 F. Remove the blanched peppers and drain well; arrange them in a baking dish, cut-side up. Set aside.
Step 6Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef , kosher salt, pepper, and onion and cook, stirring, for 5 minutes.
Step 7Add the reserved chopped bell pepper and garlic and continue cooking for 3 to 4 minutes, until the onion is translucent and the beef is no longer pink.
Step 8Add the cooked rice, about half of the tomato sauce, and the Worcestershire sauce to the skillet and heat through. Taste and adjust the seasonings.
Step 9Stuff the 4 large bell peppers with the ground beef and rice mixture.
Step 10Cover the baking dish tightly with foil and bake for 20 minutes.
Step 11Remove the foil and spoon the remaining tomato sauce over each stuffed pepper. Top with shredded cheese and return to the oven.
Step 12Bake, uncovered, for 10 minutes longer, or until the cheese is melted and the center of the peppers reach about 165 F. Remove the stuffed peppers to a platter or individual plates and garnish with chopped parsley, if desired.