These stuffed peppers with rice are worth a try! Ninety-four percent of all stuffed bell peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Ingredients
- 6 bells peppers , any color
- 3 cups chunky tomato sauce , divided
- ½ onion , very thinly sliced
- 0.5 cups beef broth
- 0.25 teaspoons red pepper flakes
- 1.5 pounds lean ground beef
- 1.5 cups cooked rice
- 0.5 cups freshly shredded Parmigiano-Reggiano cheese
- 0.25 cups chopped fresh flat-leaf parsley
- 4 cloves garlic , minced
- 2 teaspoons salt or to taste
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley , divided
Instructions
-
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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2
Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
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3
Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
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4
Set bell peppers upright in the dish.
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5
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
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6
Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
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7
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.
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8
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts
Per serving
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