Classic Stuffed Bell Peppers

Ingredients

• 6 large bell peppers
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 lb ground beef
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 cups cooked long-grain white rice
• 1 tbsp Worcestershire sauce
• 1 1/2 cups shredded mozzarella or Monterey Jack
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375F.
2. Slice the tops from the peppers and remove seeds and membranes.
3. Arrange peppers upright in a baking dish.
4. Heat olive oil in a large skillet over medium heat.
5. Add onion and cook approximately 5 minutes until softened.
6. Add garlic and cook 30 seconds.
7. Add ground beef, salt, pepper and Italian seasoning.
8. Cook while breaking the beef into small pieces until browned.
9. Drain excess grease if necessary.
10. Add tomato paste and cook 1 minute.
11. Stir in diced tomatoes, cooked rice and Worcestershire sauce.
12. Cook another 2-3 minutes.
13. Taste filling and adjust seasoning.
14. Spoon filling generously into each pepper.
15. Cover baking dish with foil.
16. Bake approximately 30 minutes.
17. Remove foil and sprinkle cheese over the peppers.
18. Bake uncovered another 10-15 minutes until peppers are tender and cheese is melted.
19. Finish with parsley and serve.

Nutrition

Chef's Notes

Use any color bell pepper you like. Cook the rice ahead of time so the filling comes together quickly.

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