American · Dinner
Beef and cheese stuffed peppers
Bell-pepper halves pre-roasted until tender, then filled with savory beef, rice, tomato, herbs, and Parmesan beneath a browned mozzarella cap.
Equipment
- A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Ingredients
1× recipe · Makes 6 servings
- 3 large bell peppers in assorted colors
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 pound 85%-lean ground beef
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 1 14-ounce can crushed tomatoes
- 2 cups cooked long-grain white rice, cooled
- 1/2 cup finely grated Parmesan
- 1 1/2 cups shredded low-moisture mozzarella
- 2 tablespoons chopped flat-leaf parsley
Instructions
Heat oven to 425°F. Halve peppers lengthwise through the stems and remove seeds and membranes. Brush with 1 tablespoon oil, season with 1/2 teaspoon salt, set , and roast 15 minutes. Drain any liquid and turn cut-side up.
Heat remaining oil in a skillet. Brown beef and onion, breaking meat into small pieces, until beef reaches 160°F. Add garlic, tomato paste, Italian seasoning, pepper, and remaining salt; cook 2 minutes.
Stir in crushed tomatoes and simmer until thick, 8 minutes. Remove from heat and fold in rice, Parmesan, and half the parsley. Fill pepper halves firmly but without compressing and top with mozzarella.
Bake at 375°F until peppers are fully tender, filling is hot, and cheese bubbles, 20 to 25 minutes. Broil briefly for brown spots, rest 10 minutes, and finish with remaining parsley.
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