Classic Stuffed Peppers
The filling for these classic stuffed peppers includes ground beef, rice, tomato sauce, and melty cheese. The ultimate comfort food!
Ingredients
- 6 large bell peppers, green, red, or combo
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 3 ribs celery, diced
- 1 teaspoon garlic, minced
- 3 teaspoons kosher salt, divided
- 1 can diced tomatoes, 14.5-oz, undrained
- 8 ounces 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 ground beef, lean, I use 90%
- 1 1/2 cups cooked rice
- 2 tablespoons chopped fresh parsley, plus some for garnish, optional
- 1/2 cup cheese, shredded , 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 a 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.
Nutrition
Calories: 505kcalCarbohydrates: 29gProtein: 27gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 121mgSodium: 1548mgPotassium: 1022mgFiber: 6gSugar: 11gVitamin A: 5621IUVitamin C: 221mgCalcium: 159mgIron: 5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!