You Say Pepper, I Say Pomodoro
Italian-Style Bell Peppers Stuffed with Beef, Garlic, and Tomato
1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Travel to the heart of the Mediterranean without leaving your kitchen: these stuffed peppers deliver a lesson in layering flavors, from savory beef to bright tomatoes, all sealed inside their own edible vessels. Expect a crash course in the science of oven-roasting and the alchemy of garlic-infused fillings.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Arrange the hollowed bell peppers upright in a baking dish.
- 02Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes.
- 03Add minced garlic and sauté for 1 minute until fragrant.
- 04Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6 minutes.
- 05Stir in diced tomatoes, cooked rice, oregano, basil, kosher salt, black pepper, and red pepper flakes. Simmer for 3 minutes to let the flavors meld.
- 06Remove the skillet from heat and stir in half the parsley and all of the grated Parmesan cheese.
- 07Spoon the beef and tomato mixture evenly into the prepared bell peppers, mounding the tops slightly.
- 08Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10 minutes, until the peppers are tender and the tops are lightly browned.
- 09Sprinkle with remaining parsley before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.