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Stuffed Bell Peppers
TahiraJaved

Smoky Stuffed Bell Peppers

These Stuffed Bell Peppers fill tender, pre-softened peppers with a savory ground beef and rice mixture, topped with melted cheese until golden. Giving the peppers a short head start in the oven before stuffing is the small step that guarantees they turn out fully tender rather than crunchy, no matter how long the filling bakes. It is a complete, colorful meal in one neatly portioned package, just as good reheated for lunch the next day.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers any color, tops cut off and seeds removed
  • 1 lb ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 cups cooked rice
  • 1 can 14.5oz diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella or cheddar cheese divided
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • 1 Large baking dish holds the peppers upright while they bake
  • 1 Large skillet browns the beef and builds the filling
  • 1 Knife for cutting the tops off the peppers and removing seeds
  • 1 Spoon for stuffing the filling into each pepper

Method
 

  1. Pre-bake empty peppers upright for 10 minutes.
  2. Brown ground beef with onion, then add garlic.
  3. Stir in rice, drained tomatoes, tomato sauce, and seasonings.
  4. Stuff peppers generously with the filling.
  5. Top with cheese and bake covered at 375°F for 20 minutes.
  6. Uncover and bake 5 to 8 minutes until cheese is golden.
  7. Rest 5 minutes, garnish, and serve.
    8. Pre-bake the empty peppers for 10 minutes before stuffing; this single step is what guarantees fully tender peppers instead of a crunchy shell.

Notes

  • Pre-soften the peppers in the oven before stuffing for reliably tender results.
  • Drain canned tomatoes well to prevent a watery filling.
  • Do not overstuff; fill generously but stop at the rim.
  • A large baking dish gives each pepper enough room to stand upright without tipping over.
STORAGE: Refrigerate up to 4 days, or freeze baked or unbaked up to 3 months.
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