Bell peppers stuffed with meat sauce and rice, topped with shredded cheese. YUM! Right?! All of my clients think so, because this dish has made it into the DBCD Top 20! Interestingly enough, when this gets requested, I’m frequently asked to make only the stuffing portion, and skip the red pepper all together.
The recipe below includes the bell pepper portion, and I’ll leave it up to you as to whether or not you’d skip it for your next batch.
THE Minimalist Recipe
Stuffed Peppers
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Beef
Serves: 6
Ingredients
- 3 large bell peppers, sliced in half, seeds and membranes removed
- good quality olive oil
- 1 yellow onion, diced
- 1 pound ground beef (85/15)
- kosher salt and freshly ground black pepper
- garlic cloves, minced
- ½ cup cooked rice
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- handful fresh minced parsley
- shredded cheese
Instructions
- Bring a large pot of water to a boil. Add peppers and cook for 10-15 minutes, or until tender-crisp. Remove from water, set into a baking pan.
- Preheat oven to 375-degrees. Heat oil over medium-high heat, sauté onion, add ground beef, season with kosher salt to taste. Once beef is browned, add garlic. Add rice, tomatoes, and Italian seasoning stir until well blended. Adjust seasoning to taste, stir in parsley.
- Stuff peppers with meat-tomato-rice mixture, top with cheese. Bake stuffed peppers for 10-15 minutes, until cheese is golden and melty.
Notes
You'll have a lot of left over meat-tomato-rice stuffing, so freeze it! Your future self will thank you 🙂