Stuffed Bell Peppers with Garlic Rice and Tomato Sauce
Ingredients
- 1 poundground beef
- 4red bell pepper
- 4garlic
- 1 cuplong-grain white rice
- 2 cupschicken broth
- 1 can (14.5 oz)canned crushed tomatoes
- 1yellow onion
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ½ cupparmesan cheese (optional)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 cloves garlic.
- 03
Cut tops off 4 red bell peppers and remove seeds and membranes.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
- 02
Add minced garlic and cook for 1 minute until fragrant.
- 03
Stir in ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 minutes. Drain excess fat if needed.
- 04
Add rice to the pot and stir for 1 minute to coat with oil.
- 05
Pour in chicken broth and crushed tomatoes. Stir in oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 06
While rice cooks, cut tops off bell peppers and remove seeds and membranes. Lightly brush outside with remaining olive oil and season with salt and pepper.
- 07
When rice is tender and liquid is absorbed, spoon the beef-rice mixture into each pepper cavity, dividing evenly. Top with parmesan if using.
- 08
Arrange stuffed peppers upright in a baking dish, cover with foil, and bake at 350°F for 20 minutes until peppers are tender and heated through.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the beef mixture. A dash of hot sauce swirled into each pepper before serving adds tang. Fresh basil or parsley scattered on top brightens the dish.
Make this ahead: prepare and stuff the peppers up to 4 hours in advance, refrigerate covered, then bake when ready. Leftovers reheat well in a 325°F oven covered with foil.