Stuffed Bell Peppers with Beef and Rice
Ingredients
- 1 poundground beef
- 4bell peppers
- 1 cuplong-grain white rice
- 2 cupsbeef broth
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- ½ cuptomato sauce
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
Prep
- 01
Cut the tops off 4 bell peppers and remove seeds and membranes. Halve them lengthwise.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute more.
- 03
Add the ground beef and cook, breaking it up with a spoon, for 5-7 minutes until browned. Drain off excess fat if needed.
- 04
Stir in the rice and cook for 2 minutes, stirring constantly.
- 05
Pour in the beef broth, canned tomatoes, tomato sauce, and oregano. Stir well. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes until the rice is tender and most liquid is absorbed.
- 06
Season the beef-rice mixture with salt and pepper to taste.
- 07
Spoon the filling evenly into the 4 bell pepper halves. Arrange them cut-side up in a 9-by-13-inch baking dish. Cover with foil and bake at 350°F for 25-30 minutes until the peppers are tender.
- 08
Remove from the oven and serve hot.
Spice Tips
For a little warmth, add 1/4 teaspoon cayenne pepper to the beef mixture. Fresh basil or parsley scattered on top at serving adds brightness. A pinch of smoked paprika deepens the flavor.
Leftovers reheat well in a 350°F oven, covered, for about 15 minutes. You can use any color bell peppers — red and yellow are slightly sweeter, green is more savory.