Classic Stuffed Bell Peppers
Traditional dish · American
Bell peppers generously filled with a savory mixture of ground beef, rice, onions, and tomatoes, baked until tender and golden.
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Ingredients
- Bell peppers4 large
- Ground beef1 lb
- Cooked white rice1 cup
- Onion1 medium, chopped
- Garlic2 cloves, minced
- Diced tomatoes1 (14.5 oz) can, undrained
- Tomato sauce1/2 cup
- Worcestershire sauce1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil1 tbsp
- Parsley2 tbsp, chopped (for garnish)
Steps
- 1
Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Blanch peppers in boiling water for 5 minutes.
- 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 3
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- 4
Stir in minced garlic, cooked rice, diced tomatoes (with juice), tomato sauce, Worcestershire sauce, salt, and pepper. Mix well.
- 5
Place the blanched pepper halves in a baking dish. Spoon the beef and rice mixture evenly into each pepper half.
- 6
Cover the baking dish with foil. Bake for 30 minutes.
- 7
Remove foil and bake for another 15-20 minutes, or until peppers are tender and the filling is heated through.
- 8
Garnish with fresh chopped parsley before serving.
