Stuffed Bell Peppers with Beef and Rice

Ingredients Needed

• 6 bell peppers

• 3 cups chunky tomato sauce, divided

• ½ onion, very thinly sliced

• 1 cup beef broth

• ¼ teaspoon red pepper flakes

• 1 ½ pounds lean ground beef

• 1 ½ cups cooked rice

• ½ cup freshly shredded Parmigiano-Reggiano cheese

• ¼ cup chopped fresh flat-leaf parsley

• 4 cloves garlic, minced

• 2 teaspoons salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

Prepare all the ingredients and preheat the oven to 375°F (190°C).

Cut off the tops of the peppers about 1/2 inch from the top; remove the stems and set the tops aside. Hollow out the peppers by removing the core and seeds. Slice a small amount from the bottoms to ensure they stand upright. Create 4 small holes in the bottom to allow for juice drainage.

Pour 2 1/2 cups of tomato sauce into a 9x13-inch baking dish. Add in the onions, beef broth, and red pepper flakes, then spread the mixture evenly across the bottom.

Place the bell peppers upright in the prepared dish.

In a large mixing bowl, combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons of tomato sauce, 1/4 cup of parsley, garlic, salt, and black pepper.

Gently stuff the peppers with the meat mixture. Top each stuffed pepper with 1 tablespoon of tomato sauce and place the reserved pepper tops back on. Cover the dish with parchment paper and then tightly seal with foil. Set the dish on a baking sheet.

Bake in the preheated oven for about 1 hour, or until the peppers begin to soften. Remove the foil and parchment paper. Continue baking for an additional 20 to 30 minutes, until the meat is fully cooked and the peppers are tender.

Garnish each stuffed pepper with 1/2 teaspoon of parsley and drizzle with a spoonful of the pan juices.

Chef's Tips

Nutritional Information (per serving)