Stuffed Bell Peppers

• •4 bell peppers, large, any color
• •1 lb ground beef, 80/20 lean
• •1 medium yellow onion, finely chopped
• •3 garlic cloves, minced
• •1.5 cup cooked white rice
• •15 oz crushed tomatoes
• •2 tablespoon tomato paste
• •0.5 cup beef broth
• •1 teaspoon Worcestershire sauce
• •1 teaspoon Italian seasoning
• • to taste salt
• • to taste black pepper, freshly ground
• •1 tablespoon olive oil
• •0.5 cup cheddar cheese, shredded
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Prepare the bell peppers: Cut each bell pepper in half lengthwise and carefully remove the seeds and membranes. If the halves don't sit flat, you can trim a small slice from the rounded bottom of each half, being careful not to cut through the pepper wall.

3. 3

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the ground beef to the skillet with the onions and garlic. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain any excess grease.

5. 5

   Stir in the crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

6. 6

   Remove the skillet from the heat. Stir in the cooked white rice until well combined. Taste and adjust seasoning with more salt and pepper if needed.

7. 7

   Arrange the prepared bell pepper halves in the greased baking dish. Evenly spoon the beef and rice mixture into each bell pepper half, mounding it slightly.

8. 8

   Pour the beef broth into the bottom of the baking dish around the stuffed peppers. This will help steam the peppers and keep them moist during baking.

9. 9

   Cover the baking dish tightly with aluminum foil. Bake for 40 minutes, or until the peppers are tender-crisp.

10. 10

    Remove the foil. Sprinkle the shredded cheddar cheese over the top of each stuffed bell pepper. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are fully tender.

11. 11

    Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Chef's Tips

• 💡**Pre-cook your rice:** For the best texture, use leftover cooked rice or cook rice specifically for this recipe. Using uncooked rice will result in a much longer cooking time and potentially dry filling.
• 💡**Don't overstuff:** While it's tempting to load them up, leave a little room at the top to prevent the filling from spilling out during baking.
• 💡**Seasoning is key:** Always taste the filling before stuffing the peppers and adjust salt, pepper, or other seasonings to your preference.
• 💡**Keep them moist:** Covering the peppers for the initial baking period helps to steam them, ensuring they become tender without drying out the filling. The broth in the bottom of the pan also contributes to this.
• 💡**Make ahead:** You can assemble the stuffed peppers a day in advance, cover them, and refrigerate. Add an extra 10-15 minutes to the initial covered baking time if baking from cold.
• 💡**Vary the meat:** Feel free to use ground turkey, pork, or a combination of meats instead of ground beef.