Description
These stuffed peppers will be the star of your dinner table – colorful, hearty, and so satisfying you’ll want to make a double batch for leftovers!
Ingredients
Scale
- 6 large bell peppers (any color)
- 1 pound lean ground beef
- 1 cup uncooked long-grain white rice
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (reserve 1/4 cup of juice)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 cups beef broth
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F. Cut tops off peppers, remove seeds and membranes, and slice a bit off bottoms if needed so they stand upright.
- Blanch peppers in boiling water for 3-5 minutes, then transfer to ice bath. Drain well and arrange in baking dish.
- Cook rice in 1 3/4 cups beef broth until 75% done (about 15 minutes). Set aside.
- Heat olive oil in skillet over medium heat. Sauté onion until translucent, add garlic and cook 30 seconds more.
- Add ground beef, breaking it up as it cooks. Season with salt, pepper, oregano, paprika, and cumin. Cook until no longer pink.
- Add diced tomatoes with reserved juice, tomato paste, and Worcestershire sauce. Stir in partially cooked rice and simmer 2-3 minutes.
- Remove from heat and stir in 1 cup of cheese and parsley.
- Fill peppers with beef mixture. Pour remaining 1/4 cup beef broth into baking dish.
- Cover with foil and bake 25 minutes. Remove foil, top with remaining cheese, and bake uncovered 10 minutes more.
- Let rest 5 minutes before serving. Garnish with additional parsley if desired.