Entrée: United States – Stuffed Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 large bell peppers (any color)
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 lb (450 g) ground beef
1 can (14.5 oz (410 g)) diced tomatoes, drained
1 cup (240 ml) tomato sauce, divided
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce (optional)
2 cups (480 ml) cooked long-grain rice
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried basil
1 / 2 tsp (2.5 ml) smoked paprika
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
2 tbsp (30 ml) fresh parsley, chopped, plus more for serving
1 cup (113 g) shredded mozzarella cheese, divided
1 / 2 cup (120 ml) low-sodium chicken broth or water

Show original ingredient measurements

6 large bell peppers (any color)
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 lb (450 g) ground beef
1 can (14.5 oz / 410 g) diced tomatoes, drained
1 cup (240 ml) tomato sauce, divided
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce (optional)
2 cups cooked long-grain rice
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 / 2 tsp smoked paprika
1 / 4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped, plus more for serving
1 cup (113 g) shredded mozzarella cheese, divided
1 / 2 cup (120 ml) low-sodium chicken broth or water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
Prep the peppers: Slice off and reserve the tops. Remove seeds and membranes. Finely chop any usable pepper tops to add to the filling. Optional: Parboil the pepper shells in salted water for 3–4 minutes to soften; drain well.
Heat olive oil in a large skillet over medium heat. Add the onion and the chopped pepper tops (if using); cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
Season with salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir in the tomato paste, diced tomatoes, Worcestershire (if using), and 1/2 cup (120 ml) of the tomato sauce. Simmer 3–5 minutes until slightly thickened.
Off the heat, fold in the cooked rice, parsley, and 1/2 cup (120 ml) of the mozzarella. Taste and adjust seasoning.
Arrange the pepper shells upright in the prepared baking dish. Spoon the filling into each pepper, mounding slightly.
Pour the broth or water into the baking dish around the peppers. Spoon the remaining 1/2 cup (120 ml) tomato sauce over the tops. Cover tightly with foil.
Bake for 35 minutes. Remove foil, top with the remaining 1/2 cup (120 ml) mozzarella, and bake 10–15 minutes more, until the peppers are tender and the cheese is melted and lightly browned.
Rest 5 minutes, garnish with additional parsley, and serve.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
Prep the peppers: Slice off and reserve the tops. Remove seeds and membranes. Finely chop any usable pepper tops to add to the filling. Optional: Parboil the pepper shells in salted water for 3–4 minutes to soften; drain well.
Heat olive oil in a large skillet over medium heat. Add the onion and the chopped pepper tops (if using); cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
Season with salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir in the tomato paste, diced tomatoes, Worcestershire (if using), and 1/2 cup of the tomato sauce. Simmer 3–5 minutes until slightly thickened.
Off the heat, fold in the cooked rice, parsley, and 1/2 cup of the mozzarella. Taste and adjust seasoning.
Arrange the pepper shells upright in the prepared baking dish. Spoon the filling into each pepper, mounding slightly.
Pour the broth or water into the baking dish around the peppers. Spoon the remaining 1/2 cup tomato sauce over the tops. Cover tightly with foil.
Bake for 35 minutes. Remove foil, top with the remaining 1/2 cup mozzarella, and bake 10–15 minutes more, until the peppers are tender and the cheese is melted and lightly browned.
Rest 5 minutes, garnish with additional parsley, and serve.