Pepper Upper
Corned Beef and Garlic Rice Stuffed Bell Peppers, Oven-Roasted Until Golden
1 hour
Serves 4
DinnerAmerican
Herb's take
Inspired by Irish-American comfort food, these bell peppers get stuffed with a savory, garlicky rice and corned beef filling, then baked to deeply flavorful perfection. You’ll learn why pre-cooking the filling means every bite is as delicious as the last.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F (190°C). Lightly grease a baking dish just large enough to fit the peppers upright.
- 02Arrange bell peppers upright in the dish and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and roast for 12 minutes, just until starting to soften, then remove from oven.
- 03Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring, until translucent.
- 04Add minced garlic and cook 30 seconds, just until fragrant.
- 05Stir in the chopped corned beef and cook for 2 minutes to meld flavors.
- 06Add the cooked rice, parsley, thyme, paprika, and Dijon mustard. Toss well to combine.
- 07Pour in chicken broth and stir until the mixture is cohesive and moist but not soupy. Remove from heat.
- 08Fold in half the shredded cheddar cheese. Taste and adjust seasoning with salt and pepper as needed.
- 09Carefully stuff each partially roasted pepper with the rice and corned beef mixture, packing lightly. Top with the remaining cheddar cheese.
- 10Return the stuffed peppers to the oven and bake for 25 to 30 minutes, until the cheese is bubbly and golden and the peppers are tender when pierced.
- 11Let rest 5 minutes before serving.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.