Description
These Stuffed Bell Peppers are what dinner dreams are made of – colorful, flavorful, and guaranteed to make your family ask for seconds before they’ve finished firsts.
Ingredients
Scale
- 6 medium bell peppers (any color, though red, yellow and orange are sweeter)
- 1 pound lean ground beef
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes. If needed, slice a tiny bit off bottoms so they stand upright.
- Cook rice in chicken broth until almost but not completely cooked, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook onions until translucent, about 3-4 minutes. Add garlic and cook 30 seconds more.
- Add ground beef to the skillet and cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Add partially cooked rice, drained tomatoes, Italian seasoning, salt, and pepper to the beef mixture. Stir well.
- Fold in 1 cup of cheese, reserving remainder for topping.
- Arrange peppers in a baking dish. Stuff each pepper with the filling mixture.
- Pour 1/4 cup water into the bottom of the dish. Cover with foil and bake for 35 minutes.
- Remove foil, top with remaining cheese, and bake uncovered for 10 more minutes until cheese is bubbly.
- Let rest 5 minutes before serving. Garnish with fresh parsley.