Prep: 20 mins | Cook: 1 hr 20 mins | Total: 1 hr 40 mins | Servings: 6 | Yield: 6 stuffed peppers
Bell peppers are super excellent to use for stuffing. Like this beef and rice stuffed bell peppers that are a breeze to prepare and comes out perfect always! A real nice presentation to impress the crowd and your guests. Pop of colours, mouthwatering with crazy texture – this dish will be an impressive addition to your holiday menu.
6 eaches bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided
HOW TO MAKE BEEF AND RICE STUFFED BELL PEPPERS
Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.
Step 2: Cut the top section of the peppers and remove the stems and seeds. At the bottom of the peppers, slice a small part and poke 4 holes for the juice to flow and assist to stand and reduce the liquid content.
Step 3: Combine 2 1/2 cups of tomato sauce, red pepper flakes, beef broth, and onion in the prepared baking dish. Stir to combine and spread evenly.
Step 4: In an upright position, arrange the bell peppers over the tomato sauce mixture.
Step 5: Mix the cooked rice, ground beef, 1/4 cup parsley, 2 tablespoons tomato sauce, Parmigiano-Reggiano cheese, garlic, salt, and pepper in a large mixing bowl and stir until incorporated.
Step 6: Stuff the peppers with the meat mixture and add a tbsp tomato sauce on top.
Step 7: Use parchment paper to cover the dish followed by aluminium foil. Then, put the dish on a baking sheet. Bake in the preheated oven for about an hour. Removing the cover and continue baking for 20 to 30 minutes more.
Step 8: Sprinkle the peppers with half tsp parsley. Bathe them with the juices.
Step 9: Once done, remove from the oven and serve immediately. Enjoy!
1. In this recipe, use any variety of ground meat.
2. It is recommended to cover the dish with parchment paper first before foil as foil reacts easily to acidic food while baking.
3. Note that sheet pan takes time to cook.
Per Serving: 375.8 calories; protein 30.3g 61% DV; carbohydrates 26.3g 9% DV; fat 16.9g 26% DV; cholesterol 82.2mg 27% DV; sodium 1724mg 69% DV.
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