Pepperazzi Premiere
Oven-Baked Bell Peppers Stuffed with Savory Beef, Tomatoes, and Garlic
1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Roll out the red carpet for the humble bell pepper, it's about to get the star treatment, Mediterranean style. This Italian-inspired stuffed pepper teaches you the art of balancing juicy beef, bright tomatoes, and the aromatic punch of garlic all inside a perfectly roasted veggie vessel.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F.
- 02Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
- 03In a medium saucepan, bring the water to a boil. Add the white rice and cook for 10 minutes. Drain and set aside (the rice should be just shy of cooked).
- 04Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- 05Add the minced garlic and cook for 30 seconds, just until fragrant.
- 06Increase heat to medium-high. Add the ground beef, salt, black pepper, oregano, and red pepper flakes (if using). Cook, breaking up the meat, until it's browned and no longer pink, about 5 minutes.
- 07Stir in the diced tomatoes and par-cooked rice. Simmer for 4 minutes to blend flavors. Remove from heat and mix in half the parsley.
- 08Arrange the bell peppers in a baking dish so they stand upright. Spoon the beef-tomato mixture into each pepper, packing gently.
- 09Sprinkle grated Parmesan cheese evenly over the stuffed peppers.
- 10Add 1/4 cup water to the base of the baking dish. Cover with foil and bake for 30 minutes.
- 11Uncover and bake another 10 minutes, until the cheese is golden and peppers are tender.
- 12Let peppers rest for 5 minutes before serving. Top with remaining parsley.
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