Ingredients:

  • 6 large Bell Peppers (mixed colours)
  • 4 cups Water
  • 1 tsp Salt (for blanching)
  • 1 lb Lean Ground Beef (90/10 preferred)
  • 1 cup Cooked White Rice (cooled)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt (for filling)
  • Black Pepper (to taste)
  • 1 large Egg
  • 28 oz can Crushed Tomatoes
  • 1 cup Low Sodium Beef Broth
  • 2 Tbsp Tomato Paste
  • 1 tsp Brown Sugar (optional)
  • 1 Tbsp Worcestershire Sauce

Instructions:

  1. Prepare the Peppers: Trim the tops off the peppers, remove seeds and membranes. Blanch peppers in boiling, salted water for 5 minutes until slightly softened but still holding their shape. Drain and set aside.
  2. Sauté Aromatics: In a skillet, sauté the diced onion in a splash of oil until translucent (about 5 minutes). Add the garlic and cook for 1 minute until fragrant. Remove from heat.
  3. Mix the Filling: In a large mixing bowl, combine the sautéed onion/garlic mixture, ground beef, cooled rice, chopped parsley, oregano, 1 tsp salt, pepper, and the egg. Mix thoroughly using your hands until just combined—do not overmix.
  4. Assemble the Peppers: Gently stuff each blanched pepper cavity with the filling, packing moderately firmly but leaving a little room at the top.
  5. Prepare the Sauce Base: In the bottom of your Dutch oven, whisk together the crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, and brown sugar (if using). Season lightly.
  6. Arrange and Bake: Stand the stuffed peppers upright in the sauce base in the Dutch oven. The sauce should come about halfway up the sides of the peppers.
  7. Bake Covered: Cover the Dutch oven tightly with a lid or foil. Bake in a preheated oven at 375°F (190°C) for 45 minutes.
  8. Finish Uncovered: Remove the lid/foil and continue baking for another 15–20 minutes, allowing the tops to brown slightly and the sauce to thicken. Ensure internal temperature is 160°F (71°C).
  9. Rest and Serve: Let the peppers rest for 10 minutes before serving hot, spooning plenty of the rich tomato sauce over the top.