Ingredients:

  • 4 large Bell Peppers (mixed colours), halved lengthwise, seeds and membranes removed
  • 1/2 cup uncooked White Rice (cooked and cooled, yields about 1 cup)
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Ground Beef (80/20 mix preferred)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Worcestershire Sauce
  • 1 can (14.5 oz) Crushed Tomatoes
  • 1/2 cup Beef Stock (low sodium)
  • 1/2 teaspoon Granulated Sugar (optional)
  • Kosher Salt and Black Pepper, to taste
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Shredded Cheese (Mozzarella or sharp Cheddar)

Instructions:

  1. Prepare the Oven and Peppers: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Ensure the rice is cooked and cooling. Prepare the peppers by slicing them in half lengthwise and removing all seeds and membranes. Set the halves aside.
  2. Build the Sauce Base: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Increase heat to medium-high, add the ground beef, and cook until fully browned. Drain off any excess fat.
  3. Create and Divide the Sauce: Stir in the dried oregano, Worcestershire sauce, salt, pepper, crushed tomatoes, and beef stock. Bring the mixture to a gentle simmer. Immediately remove 2 cups of this sauce mixture from the skillet and set it aside; this portion will be the liquid base for baking.
  4. Mix and Stuff the Filling: Remove the remaining sauce and meat mixture still in the skillet from the heat. Stir in the cooked rice, the lightly beaten egg, and the chopped fresh parsley. Mix gently until just combined. Place the pepper halves cut-side up in the prepared baking dish and carefully spoon the filling mixture into each half, packing lightly.
  5. Initial Bake (Covered): Pour the reserved 2 cups of tomato sauce evenly around the base of the peppers in the baking dish. Cover the dish tightly with foil and bake for 30 minutes to soften the peppers.
  6. Final Bake (Uncovered): Remove the foil. Sprinkle the shredded cheese evenly over the top of the stuffed peppers. Return the dish to the oven and bake uncovered for another 15 minutes, or until the cheese is melted, golden, and bubbly, and the peppers are fully tender.
  7. Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes. Spoon the residual rich tomato sauce from the bottom of the pan over the Stuffed Peppers just before serving.