Welcome to a comforting classic that's perfect for any weeknight meal or a cozy gathering! These stuffed peppers are packed with savory goodness, easy to make, and sure to become a family favorite. Let's get cooking!
Prep time: 20 minutes Cook time: 40-45 minutes Servings: 4
Shop Key Ingredients
- Diced Tomatoes
- Worcestershire Sauce
- Long Grain Rice
- Dried Italian Herbs
Full Recipe Ingredients
- 4 medium bell peppers (any color), halved lengthwise and seeds removed
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey/chicken)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1/2 cup cooked long-grain white rice
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese, divided
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Once hot, add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (undrained), tomato sauce, cooked rice, beef broth, Worcestershire sauce, Italian herbs, salt, and pepper. Bring the mixture to a simmer, then remove from heat. Stir in 1/2 cup of shredded cheddar cheese.
- Arrange the halved bell peppers cut-side up in a 9x13 inch baking dish. Evenly spoon the beef and rice mixture into each bell pepper half.
- Pour about 1/2 cup of water or extra beef broth into the bottom of the baking dish to create steam, which helps soften the peppers.
- Bake for 30 minutes. Remove from oven, sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers, and return to the oven for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
