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
- 3 tsp kosher salt, divided
- 2 tbsp vegetable oil
- Chopped bell pepper tops
- 1 small onion, chopped
- 3 ribs celery, diced
- 1 tsp minced garlic
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 ½ tsp Italian seasoning
- ½ tsp freshly ground black pepper, divided
- 1 large egg
- 2 tsp Worcestershire sauce
- 1 ½ pounds lean ground beef
- 1 ½ cups cooked rice
- ¾ to 1 cup shredded cheese, such as mozzarella, cheddar, or fontina
- 2 tbsp chopped fresh parsley
- Additional chopped parsley for garnish (optional)
Recommended Equipment
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.6 large bell peppers
- 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.1 tsp kosher salt
- 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.2 tbsp vegetable oil | 1 small onion | 3 ribs celery | 1 tsp minced garlic | Chopped bell pepper tops
- 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.1 tsp kosher salt | 1 (14.5-oz) can diced tomatoes | 1 (8-ounce) can tomato sauce | 1 1/2 tsp Italian seasoning | ¼ tsp freshly ground black pepper
- 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.1 tsp kosher salt | ¼ tsp freshly ground black pepper | 1 large egg | 2 tsp Worcestershire sauce
- Add the ground beef, rice, parsley and 1 cup of the sauce mixture; mix gently to combine.1 1/2 pounds lean ground beef | 1 1/2 cups cooked rice | 2 tbsp chopped fresh parsley
- Stuff the pepper shells with the ground beef mixture and pour the remaining 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.
- Top each pepper with shredded cheese, then continue cooking for 3 to 4 minutes, or until the cheese has melted.3/4 to 1 cup shredded cheese
- Garnish with chopped parsley, if desired.Additional chopped parsley for garnish (optional)
Tip: Pick peppers that are similar in size and can stand upright in the baking dish so they cook evenly and are easier to fill. For peppers that wobble, shave a very thin slice from the bottom to help it stand, but do not cut through into the cavity.
Tip: Because the filling starts with raw beef, an instant-read thermometer is the easiest way to know they are done. Aim for at least 160°F in the center. If you have substituted with ground turkey or chicken, cook to at least 165°F.
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!