These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Ingredients
- bell peppers: 6 piece
- chunky tomato sauce: 3 cups (divided)
- onion, very: 0.5 piece (sliced)
- beef broth: 1 cup
- red pepper flakes: 0.25 tsp
- ½ pounds lean ground beef: 1 piece
- ½ cups cooked rice: 1 piece
- freshly shredded Parmigiano-Reggiano cheese: 0.5 cup
- fresh flat-leaf parsley: 0.25 cup (chopped)
- garlic: 4 clove (minced)
- salt: 2 tsp
- black pepper: 0.5 tsp (freshly ground)
- fresh flat-leaf parsley: 1 Tbsp (divided, chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
-
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
-
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
-
Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
-
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
-
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices. Chef John's Beef and Rice Stuffed Peppers. Chef John
