Prep: 20 mins | Cook: 1 hr 20 mins | Total: 1 hr 40 mins | Servings: 6 | Yield: 6 stuffed peppers
Talk about a complete meal! These stuffed peppers are so good. You can eat it for breakfast, lunch, and dinner. If you have leftover rice, don’t let it put to waste. Instead, make something beautiful out of it. This will take you almost 2 hours but it is worth it!
6 eaches bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 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
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided
Step 1: Ready the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Slice the top part of the peppers and remove the stems and seeds. Slice a small part on the bottom of the peppers and poke 4 small holes so the juice can flow. This will help the peppers to stand and reduce its liquid content.
Step 3: Prepare a baking dish and pour in 2 1/2 cups of tomato sauce, red pepper flakes, beef broth, and onion. Stir until well blended then spread the mixture on the bottom of the dish.
Step 4: Arrange the bell peppers in an upright position.
Step 5: In a large mixing bowl, add in the cooked rice, ground beef, 1/4 cup parsley, 2 tablespoons tomato sauce, Parmigiano-Reggiano cheese, garlic, salt, and pepper. Stir until well mixed.
Step 6: Fill each pepper with the meat mixture and layout 1 tablespoon of tomato sauce over the stuffing.
Step 7: Place a parchment paper on top then cover it with aluminum foil. Place the dish on a baking sheet.
Step 8: Place inside the preheated oven and bake for 1 hour. Remove the cover of the peppers.
Step 9: Bake for another 20 to 30 minutes then sprinkle each with 1/2 teaspoon of parsley and bathe the peppers with the juices.
Step 10: Remove from the oven. Serve and enjoy!
You can use any type of ground meat in this recipe.
I place a piece of parchment paper because foil can react to acidic food if it is a direct contact while inside the oven.
Sheet pan prolongs your cooking time.
Per Serving: 375.8 calories; protein 30.3g 61% DV; carbohydrates 26.3g 9% DV; fat 16.9g 26% DV; cholesterol 82.2mg 27% DV; sodium 1724mg 69% DV.