Classic Stuffed Peppers
Hearty stuffed peppers feature a comforting blend of seasoned beef, rice, and tomato sauce, baked to perfection.
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Instructions
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Start boiling salted water in a large pot and preheat the oven to 350 F.
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Prepare peppers by slicing off tops, chopping caps, removing seeds and membranes, then slicing bottoms to stand flat.
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Blanch peppers in boiling water for 2 minutes, drain well, and arrange cut-side up in a baking dish.
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Heat olive oil in a large skillet over medium-high heat. Brown ground beef with salt, pepper, and onion for 5 minutes.
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Stir in chopped bell pepper and garlic; cook 3 to 4 minutes until the onion is translucent and beef is no longer pink.
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Add cooked rice, half the tomato sauce, and Worcestershire sauce to the skillet; heat through and adjust seasonings.
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Stuff the peppers with the beef and rice mixture.
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Cover the baking dish tightly with foil and bake for 20 minutes.
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Remove the foil, spoon the remaining tomato sauce over each pepper, and top with shredded cheese.
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Bake, uncovered, for 10 minutes more, or until the cheese is melted and the pepper centers reach 165 F.
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Serve, garnished with chopped parsley if desired.