Beef and Rice Stuffed Bell PeppersDifficulty: Medium
6 bell peppers
3 cups chunky tomato sauce, divided
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
- Pour 2 1/2 cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
- Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
- Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
- Chef’s Notes:
I use parchment paper in this recipe because I don’t like foil touching acidic things while they bake.
If you don’t use the baking sheet, your peppers will bake faster.
- Credit to: Chef John (https://www.allrecipes.com/recipe/236359/beef-and-rice-stuffed-bell-peppers/)