Beef-stuffed bell peppers are a timeless classic. You can prepare bell peppers with any filling, but cooked rice and ground beef is the most traditional and well-known combination. But we invite you to experiment and feel free to substitute the rice with any cooked leftover grains like quinoa, buckwheat, and even canned beans, lentils, and other legumes.
Prep Time
2 hours and 10 minutes
Ingredients for Beef-Stuffed Peppers:
Method of preparing the Beef-Stuffed Peppers:
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Preheat the oven to 375°F (190°C).
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Using a small knife, cut the caps off of each bell pepper at the stem, then remove the tops.
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Chop the tops of the peppers into cubes and set them aside, we'll use them to make the filling later.
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Season each pepper with salt and pepper and fit the peppers in a 9x13-inch baking tray. Set aside.
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In a large skillet, heat the oil on medium, then add the onions and cook until soft and translucent. This will take around 5 minutes. Stir in the Italian seasoning and the garlic and cook for another minute until fragrant.
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To the same skillet, add the ground beef, reserved cubed peppers, and salt. Cook while stirring regularly to break up the meat and prevent clumps from forming. After 5-8 minutes, remove the filling from the heat and mix in the cooked rice and tomatoes.
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Spread out the filling among the peppers with a spoon and top with the shredded cheese. Pour about 1 cup of water into the baking sheet in-between the peppers.
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Take a large sheet of aluminum foil and spray generously with cooking spray. Cover the baking tray with the aluminum foil, sprayed side down.
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Bake the peppers until softened but not mushy. This will take around 1 hour. Then move the peppers out of the oven and remove the aluminum foil cover.
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Let the peppers rest for 10 minutes, then garnish with chopped parsley. Serve warm.
Chef's Tip:
You can stuff the peppers a day before baking them.
Source: Thekitchn.com
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