Beef and Rice Stuffed Bell Peppers

Ingredients

Original recipe (1X) yields 6 servings

• 6 bell peppers, any color
• 3 cups chunky tomato sauce, divided
• ½ onion, very thinly sliced
• ½ cup beef broth
• ¼ teaspoon red pepper flakes
• 1 ½ pounds lean ground beef
• 1 ½ cups cooked rice
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• ¼ cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt or to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Directions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).Dotdash Meredith Food Studios
2. Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.Dotdash Meredith Food Studios
3. Pour 2 ½ cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.Dotdash Meredith Food Studios
4. Set bell peppers upright in the dish.Dotdash Meredith Food Studios
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.Dotdash Meredith Food Studios
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.Dotdash Meredith Food Studios
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.Dotdash Meredith Food Studios
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.