Description
The filling for these classic stuffed peppers includes ground beef, rice, tomato sauce, and melty cheese. The ultimate comfort food!
Ingredients
Scale
- 6 large bell peppers, green, red, or combo
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 3 ribs celery, diced
- 1 teaspoon minced garlic
- 3 teaspoons kosher salt, divided
- 1 14.5-ounce can diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon freshly ground black pepper, divided
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef (I use 90%)
- 1 1/2 cups cooked long-gran rice (white or brown)
- 2 tablespoons chopped fresh parsley, plus some for garnish, optional
- 1/2 cup shredded cheese (e.g., mozzarella, cheddar, or fontina)
Instructions
- Heat the oven to 350 F.
- Cut the tops off the peppers and remove the seeds and stems. Chop the edible part of the pepper tops and set aside.
- Place the pepper shells in a large saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat to low and simmer the peppers for 5 minutes, then drain and place them in 1 3-quart baking dish or one that will accommodate all of the peppers.
- Heat the oil in a large skillet over medium-high heat. Add the chopped pepper tops, onions, and celery and sauté for 5 to 7 minutes or until the vegetables are softened. Add the garlic and cook for 1 minute longer.
- Add the tomatoes, tomato sauce, Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Bring to a simmer. Simmer the tomato sauce mixture for 8 minutes.
- Meanwhile, in a large bowl, combine the egg, the remaining 1 teaspoon of salt, the remaining 1/4 teaspoon of pepper, and Worcestershire sauce; whisk to blend.
- Add the ground beef, rice, parsley and 1 cup of the tomato sauce mixture; mix to combine.
- Stuff the pepper shells with the ground beef mixture and pour the remaining tomato sauce over them.
- Bake the stuffed peppers for 45 to 55 minutes or until the beef is thoroughly cooked. The beef filling should reach an internal temperature of at least 160 F (165 F if you use ground poultry).
- Top each pepper with shredded cheese and continue cooking for 3 or 4 minutes or until the cheese has melted.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Comfort Food
- Method: Bake
- Cuisine: American