Stuffed Bell Peppers With Ground Beef, Rice, and Cheese
Flavorful stuffed bell peppers are prepared with a hearty ground beef or turkey and rice filling, utilizing green, yellow, or red bell peppers.
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Instructions
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Start boiling salted water in a large pot. While water heats, cut bell pepper tops, remove seeds and membranes, and chop the edible portions of the tops. Rinse peppers.
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Add whole bell peppers to the boiling salted water, reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
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Preheat oven to 350°F (175°C).
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Heat olive oil in a large skillet over medium heat. Sauté the chopped pepper tops, onion, and celery for 5 minutes until tender.
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Stir in tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 10 minutes.
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In a mixing bowl, combine beaten egg, 1 teaspoon salt, 1/4 teaspoon pepper, and Worcestershire sauce. Add ground beef, cooked rice, and 1 cup of the tomato mixture; mix thoroughly.
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Stuff the par-boiled peppers with the meat mixture and arrange them in a 3-quart baking dish. Pour the remaining tomato mixture over the stuffed peppers.
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Bake for about 45 minutes, or until the internal temperature of the meat mixture reaches 160°F (71°C).
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Sprinkle shredded cheddar cheese over the peppers shortly before baking is complete, then continue baking until the cheese is melted.