Classic Beef and Rice Stuffed Bell Peppers
This recipe delivers on the comforting, classic stuffed peppers you're craving. By combining the best techniques from trusted sources, we ensure the peppers are perfectly tender and the ground beef and rice filling is juicy and deeply flavorful, all under a blanket of gooey, melted cheese.
Ingredients
- 6 Large bell peppers (any color, about 3 lbs total)
- 1.5 lbs Lean ground beef
- 1.5 cups Cooked rice
- 3 cups Chunky tomato sauce
- 1.5 cups Shredded Monterey Jack or cheddar cheese
- 1/2 cup Beef broth
- 1 Medium yellow onion, chopped
- 4 cloves Garlic, minced
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Italian seasoning
- 1/2 tsp Ground black pepper
- 1/4 tsp Red pepper flakes
Steps
- 1
Set your oven to preheat to 375°F. To prepare the peppers, slice about a half-inch off the tops, then clear out all seeds and white membranes. Set the hollowed-out peppers upright in a 9x13-inch baking dish.
- 2
Create the baking liquid by pouring 2 cups of the tomato sauce and the 1/2 cup of beef broth into the bottom of the dish, surrounding the peppers.
- 3
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for about 5 minutes until it has softened. Add the garlic and continue cooking for 1 minute more until fragrant.
- 4
Introduce the ground beef to the skillet. Continue to cook until it is browned all over, using a spoon to break it into smaller pieces. Tilt the pan and carefully drain off the excess fat.
- 5
Turn off the heat and stir in the cooked rice, the remaining 1 cup of tomato sauce, 1 cup of the shredded cheese, the parsley, salt, pepper, Italian seasoning, and red pepper flakes. Mix thoroughly until everything is combined.
- 6
Distribute the filling evenly among the prepared peppers, packing it in gently.
- 7
Cover the baking dish securely with aluminum foil and bake for 45 minutes.
- 8
Carefully remove the foil. Sprinkle the remaining 1/2 cup of cheese over the stuffed peppers. Place the dish back in the oven to bake, uncovered, for an additional 15 minutes. The peppers are ready when they are tender and the cheese is bubbly and golden.
- 9
Allow the peppers to rest for several minutes before serving. Garnish with extra fresh parsley if desired.
Pro tips
- For easier stuffing and a better presentation, select wide, sturdy peppers with flat bottoms that can stand on their own.
- Baking the peppers in a liquid bath of tomato sauce and beef broth is key; it helps steam the peppers, ensuring they become tender without turning to mush.
- To develop a rich, savory foundation for the filling, make sure to properly brown the beef and sauté the onions and garlic.
- For the gooiest, best-melting cheese topping, grate your own cheese. Pre-shredded varieties often have additives that can hinder a perfectly smooth melt.