Grilled fish or meat, especially lamb, pairs well with this rice pilaf in the Middle Eastern style with pomegranate seeds and pistachios. Make sure the rice doesn’t become sticky; it should be fluffy and airy.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
Ingredients
- 4 green bell peppers, halved lengthwise and seeded
- 2 tablespoons olive oil, divided
- 1 ¼ cups water, divided
- ½ cup rice
- 1 cube beef bouillon
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) package shredded Cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- ½ cup ketchup
- ½ cup Worcestershire sauce
Instructions
- Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
- Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
- Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 15 to 25 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
- Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
- Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
- Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 761 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made one sall change. I used spray on oil on the pepper halves instead of rubbing them with oil.
I think it would be better with the peppers left whole or else cut up and made more like a casserole. When the peppers are precooked in the oven as this recipe calls for, they tend to “deflate”, or fall flat which makes them really difficult to stuff. I basically just had these flattened out cooked peppers that I piled other stuff on top of. Secondly, the ground beef should be cooked separately, the grease drained, then proceed as instructed. I found these to be greasy even with lean ground beef.
I made the recipe “as -is” but found it needed more spice so I used taco sauce instead of the Worcestershire sauce mixture . Everyone at dinner said it needed salt, but I disagree , for health reasons, it’s perfect. Leftovers for weekend lunch !
This was a perfect way to use bell peppers from my garden. I think broiling them first really made them sweet and delicious. I did chop up some peppers with the other veggies for the filling. Thanks, this is a keeper!
Added Oregano and garlic powder and the stuffing was delicious.
Both my husband and myself really enjoyed the Yummy Stuffed Peppers. Will definitely make them again.
Great recipe! We are on low carb diet so I skipped the rice. Added two hot Italian sausages to make up. Added 1 tsp of salt and 1 tsp of Italian seasoning to bring up the flavor. Yummy!
The recipe went well until I got to 1/2 cup Worchestershire sauce. It sounded like a LOT and it was. As I am eating it, all I can taste is the WS. I will go back
These were great!! Made a few minor adjustments for personal preference. Did not cook the peppers prior to filling. Omit the cheddar cheese in the filling, just added on top. And added the Worcestershire and ketchup to the Hamburg mixture instead of making a separate sauce. Used 1/2 teaspoon of the onion and garlic powder and oregano instead of the 1/4 teaspoon. Omit salt all together. Will make again next time I made stuffed peppers!!! Awesome guideline!!!
Adding ramen to this stuffed peppers recipe might be a good combo!
We loved this recipe. For got the ketchup and Worcester sauce. Will add them next time. It was so nice to not have to stuff peppers. Truly delicious.
Read all the reviews. Parboiled 4 large peppers for 4 minutes and draIned them on a kitchen towel. Skipped steps 2 & 3. Prepared rice in beef broth instead of water and high sodium bouillon. I browned the meat and upped the spices as per recommendations. Used only 1/4 cup each ketchup and Worcestershire sauce. Mixed all off heat instead of layering. Placed the 4 peppers in a 2″ high casserole dish for support. Filled each pepper generously and still had half the meat mixture leftover! Best part was the melted cheese on top. Froze leftover meat mixture and will use in future peppers.
This has to be the most flavorful stuffed pepper recipe I’ve ever tried and I feel like I can finally stop my search for “the one” because this is it! The only things I did differently were that I was crunched for time so I didn’t broil the peppers first. I followed the advice of another reviewer and just baked them (after stuffing them) for 30 min at 350. They came out perfect–not too mushy and not undercooked. Just right. Also, I added a layer of the ketchup mixture to the bottom of each pepper, skipped the middle layer, and just topped each pepper with the remaining sauce. Then, following the advice of another reviewer, I topped the peppers with cheese during the final five minutes of baking. OMG these were so good that I’m already dreaming of making them again. Thanks for such a wonderful recipe!
Love this recipe… Even my picky eater loved this and asked me to make it again!
Delicious! The only thing I did different was using freshly diced tomatoes instead of canned, and I only used half of the Worcestershire/ketchup mixture. Next time I make them I will do a little more rice and a little less beef, and maybe add some a1 to the sauce mix.
Maybe a personal preference but I did not enjoy the ketchup in this recipe at all
I have made this 4 times now, as it has become a family favorite. I use ground turkey instead of beef, just because we always use ground turkey for everything. I also doubled the recipe for the mixture part, so now I have extra that I can freeze so next time I only have to make the peppers and the sauce. I’m getting smart in my old age!! It’s not a quick recipe, but it’s worth it! These are so delicious!
Outstanding! Best we’ve ever had, and I’ve made stuffed peppers for 40 years. Broiling the peppers first is key to the perfection. Made as written, although I only added the ketchup mixture once in bottom of peppers rather than layering. Used ground turkey as it needed to be used. Cooked rice in beef broth to give more flavor. This will be a staple in my recipe box now. Thank you!
Didn’t have Worcester’s
great recipe, I added a banana pepper to the mix for more flavor and baked it at 425 for 30 min, (not cooking peppers prior) turned out awesome.
While the prep work took longer than I anticipated, the end result was very tasty and quite yummy! I’m looking forward to putting this into our regular meal rotation.