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Easy Stuffed Peppers with Savory Beef and Rice

These aren't your average bland stuffed peppers. By blooming the Italian spices in beef fat and 'steam-baking' the peppers under foil, we create a tender vegetable vessel filled with a jammy, savory beef and rice mixture. It's a complete, colorful meal in one dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Peppers
  • 6 large bell peppers Use a mix of colors for the best presentation.
  • 1.5 lbs ground beef 80/20 blend keeps the filling moist.
  • 2 cups cooked white rice Ensure it's fully cooked before stuffing.
The Savory Filling
  • 1 medium yellow onion Finely diced.
  • 3 cloves garlic Minced.
  • 14.5 oz diced tomatoes With juices.
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
The Sauce & Topping
  • 1 cup beef broth
  • 8 oz tomato sauce
  • 1.5 cups shredded mozzarella

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. Prep the peppers by slicing off the tops and removing seeds. Trim the bottoms slightly if needed so they stand upright in your baking dish.
  2. In a large skillet, brown the beef and onions over medium-high heat. Drain excess fat, but leave enough to coat the bottom of the pan.
  3. Stir in the garlic, tomato paste, and dry spices. Cook for 1-2 minutes until the paste darkens and smells fragrant.
  4. Fold in the cooked rice, diced tomatoes, Worcestershire sauce, and half of the tomato sauce. Simmer for 5 minutes.
  5. Stuff the peppers generously with the mixture. Pour the beef broth and remaining tomato sauce into the bottom of the baking dish around the peppers.
  6. Cover the dish tightly with aluminum foil. Bake for 35-40 minutes until the peppers are fork-tender.
  7. Remove foil, top with cheese, and bake for 10 more minutes uncovered until the cheese is bubbly and golden.

Notes

The secret to tender peppers is the 'Steam Bath' created by the broth and the foil cover. Don't skip the foil, or the peppers will stay tough and the rice will dry out. If you're in a rush, you can use pre-cooked frozen rice bags for the filling.