These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 medium green bell peppers, tops and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- Kosher salt
- 1 pound ground beef
- 2 large cloves garlic, finely chopped
- Freshly ground black pepper
- One 28-ounce can diced fire-roasted tomatoes
- 2 cups cooked rice
- 1 cup loosely packed fresh parsley leaves, roughly chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup plain dry breadcrumbs
- 2 large eggs, lightly beaten
- 4 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 512 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 27 g |
| Cholesterol | 138 mg |
| Sodium | 1116 mg |
Reviews
Nice job and ez-peeZ!
Super easy to make! I used leftover cooked rice and substituted Panko for the breadcrumbs. I didn’t have fire roasted tomatos, so I just used the canned tomatos I had. I enjoy just the filling because I don’t like green peppers, but hubby says they’re the best Stuffed Peppers he’s ever had!
Excellent! I used HOT fire roasted tomatoes (jalapeno’s and habanero’s) to add some heat. Will make again.
I feel like I did something wrong. My filling is so runny. I’ve never had filling this runny. Is the 28oz can of tomatoes in the recipe correct.
This sounded divine! I used tomatoe sauce and some red pepper flakes instead of the tomatoes suggested. I’m hoping I can add some photos. They’re lovely!
Now a new favorite recipe in my house! I added salsa verde and cholula green pepper hot sauce just to add a little touch. It’s amazing! Thank you food network app!
This is the best stuffed green peppers I have ever had. They are delicious! I was out of rice so I used boil in bag Jasmine rice and it was so good. Thank you for this recipe.
I just made this I used locotteli cheese grated and my own marina sauce. I left out the tomatoes. I especially like cooking the meat first which I have never done! They are delicious.
So yummy! The fire roasted peppers and the Worcestershire sauce was the key I think
My husband and I absolutely love this recipe… I made it 2 weeks ago. Last night he suprised me when he came home from work with the ingredients so I could make it for us again! Thats how amazing these peppers are! Thanks for sharing it with me!!