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Stuffed Bell Peppers with Beef and Rice

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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Stuffed Bell Peppers with Beef and Rice
Ingredients
  • 6 bell peppers
  • 3 cups chunky tomato sauce, divided
  • 1/2 onion, very thinly sliced
  • 1 cup beef broth
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups cooked rice
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley, divided
Instructions
1
Gather all necessary components and prepare the oven for use.
2
Preheat the oven to 375 degrees Fahrenheit (the temperature at which it will be heated).
3
Slice peppers into thin rings, cutting about half an inch from the top; set aside the tops for later use. Remove the cores and seeds from the inside of peppers, taking care not to damage them. Trim a thin slice from the bottom of each pepper so they can stand upright.
4
Make small holes in the bottoms of the peppers to allow any excess moisture to escape.
5
Pour 2 1/2 cups of tomato sauce into a 9x13-inch baking dish. Add sliced onion, beef broth, and red pepper flakes; spread out the mixture evenly over the bottom of the dish.
6
Arrange bell peppers upright in the baking dish.
7
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons of tomato sauce, chopped parsley, garlic, salt, and black pepper in a large mixing bowl.
8
Fill each pepper with the meat mixture, followed by a small amount of tomato sauce on top; place the reserved pepper tops back onto the peppers. Cover the dish tightly with foil and place a piece of parchment paper loosely over the top of each pepper. Place the baking dish on top of a baking sheet.
9
Bake in the preheated oven for approximately 1 hour, or until the peppers have softened slightly. Remove the foil and parchment paper from the dish. Continue baking for an additional 20 to 30 minutes, or until the meat filling is cooked through and the peppers are tender.
10
Sprinkle each pepper with a small amount of parsley, followed by a spoonful of the pan juices.