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Beef and Rice Stuffed Bell Peppers
Melissa Hart

Beef and Rice Stuffed Bell Peppers

Stuffed peppers are tidy, thrifty and better when the peppers are roasted before filling. That extra step prevents a hot beef center trapped inside a squeaky raw shell. This is a 1970s dinner worth keeping in rotation.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 large bell peppers halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1 lb 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1 can tomato sauce 15 oz, divided
  • 2 cups cooked long-grain white rice
  • 1 cup shredded cheddar cheese

Method
 

  1. Brush the pepper halves with half the oil, arrange them cut-side up in a baking dish and roast at 400°F for 15 minutes.
  2. Heat the remaining oil in a skillet and cook the beef and onion over medium-high heat for 7 minutes until the beef reaches 160°F; drain excess fat.
  3. Stir in the garlic, salt and oregano for 30 seconds, then add 1 cup tomato sauce and the cooked rice.
  4. Fill the softened peppers evenly and spoon the remaining tomato sauce over the tops.
  5. Cover and bake for 20 minutes, uncover, add the cheddar and bake for 8 minutes until melted.