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baked bell pepper halves filled with ground beef, white rice and tomato sauce under a modest melted-cheddar topping in a plain baking dish
Andre Lewis

Classic Ground Beef Stuffed Peppers

Give the pepper halves a short empty bake so their walls soften before the hot beef and rice filling goes in. The rice cooks separately, which keeps it from stealing all the tomato moisture while the peppers finish. I like a modest cheese topping here. You should still be able to see the filling around the edges, and the pepper should cut easily with the side of a fork. A huge dome of meat looks generous until the middle stays lukewarm while the exposed rice dries out.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large bell peppers halved lengthwise and seeded
  • 1/2 cup long-grain white rice rinsed
  • 1 cup water for rice
  • 1 tbsp olive oil divided
  • 1 lb 90% lean ground beef
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can tomato sauce 15 oz, divided
  • 3/4 tsp fine salt
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 4 oz cheddar cheese grated

Method
 

  1. Heat the oven to 375°F. Combine rice and its water in a saucepan, bring to a boil, cover and cook over low heat for 15 to 18 minutes; rest covered for 5 minutes.
  2. While the rice cooks, brush pepper halves with 1 teaspoon oil and arrange cut-side up in a 9-by-13-inch baking dish. Bake empty for 12 minutes.
  3. Meanwhile, heat remaining oil in a skillet and brown beef and onion for 7 to 8 minutes until the beef reaches 160°F. Drain excess fat, then stir in garlic for 30 seconds.
  4. Add 3/4 cup tomato sauce, salt, oregano and pepper and simmer for 3 minutes. Fold in the cooked rice and divide the filling among the softened pepper halves.
  5. Pour remaining tomato sauce around the peppers, top each with cheddar and bake for 20 to 25 minutes until tender with the filling at 165°F. Rest for 5 minutes and serve two halves per person.