Ingredients
Scale
- 4 Large Bell Peppers: (any color, or a mix for visual appeal) – These serve as the edible “boats” for our delicious filling. Choose firm peppers with a relatively flat bottom if possible, so they sit steadily.
- 1 lb (450g) Lean Ground Beef: (85/15 or 90/10 recommended) – The hearty base of our filling, providing protein and rich flavor.
- 1 Medium Onion: (finely chopped) – Adds a foundational aromatic sweetness to the filling.
- 2 Cloves Garlic: (minced) – For that essential pungent, savory kick.
- 1 cup Cooked Rice: (white, brown, or even quinoa) – Acts as a binder and adds satisfying texture and substance. Leftover rice works perfectly!
- 1 can (14.5 oz / 410g) Diced Tomatoes: (undrained) – Contributes moisture, tanginess, and chunks of tomatoey goodness.
- 1/2 cup Tomato Sauce or Passata: – Enhances the richness and sauciness of the filling.
- 1 teaspoon Italian Seasoning: – A convenient blend of herbs like oregano, basil, thyme, and rosemary that complements the other ingredients.
- 1/2 teaspoon Smoked Paprika: – Adds a subtle smoky depth that elevates the flavor.
- Salt and Black Pepper: (to taste) – Essential for seasoning and bringing out all the flavors.
- 1 tablespoon Olive Oil: – For sautéing the aromatics and browning the meat.
- 1 cup Shredded Cheese: (Cheddar, Monterey Jack, Mozzarella, or a blend) – For that irresistible melted, gooey topping.
- Optional: Fresh Parsley or Basil: (chopped, for garnish) – Adds a touch of freshness and color before serving.
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice each pepper in half lengthwise, from stem to bottom. Carefully remove the seeds and white membranes. If desired, you can trim a very thin slice off the rounded bottom of each pepper half to help them sit flat in the baking dish, being careful not to cut through to the cavity.
- Par-Bake the Peppers (Optional but Recommended): Place the pepper halves, cut-side down, in a baking dish. Add about 1/4 inch of water to the bottom of the dish. Bake for 15-20 minutes. This step helps to soften the peppers so they cook more evenly with the filling and aren’t too crunchy. Remove from oven, discard the water, and set the peppers aside, cut-side up.
- Sauté Aromatics: While the peppers are par-baking (or if you skip that step, start here), heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Brown the Ground Beef: Add the minced garlic to the skillet and cook for another minute until fragrant. Then, add the ground beef. Break it apart with a spoon and cook until browned, stirring occasionally. Drain off any excess fat from the skillet.
- Combine Filling Ingredients: To the skillet with the browned beef and onions, add the cooked rice, undrained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir everything together well to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and some of the liquid to evaporate slightly. The filling should be moist but not overly soupy. Taste and adjust seasonings if necessary.
- Stuff the Pepper Boats: Carefully spoon the beef and rice mixture evenly into each par-baked pepper half. Don’t be afraid to mound the filling slightly, but avoid packing it too tightly.
- Arrange and Bake: Place the stuffed pepper boats snugly in a baking dish (a 9×13 inch dish usually works well). If there’s a lot of space between them, they might tip over. You can add a little water (about 1/4 cup) to the bottom of the baking dish to help create steam and keep the peppers moist, though this is less critical if you par-baked them.
- First Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes. This allows the filling to heat through and the peppers to become tender.
- Add Cheese and Final Bake: Remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of each stuffed pepper boat. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden, and the peppers are fully tender.
- Rest and Garnish: Once baked, remove the stuffed pepper boats from the oven and let them rest for 5-10 minutes before serving. This allows the filling to set slightly and the peppers to cool down a bit. Garnish with fresh chopped parsley or basil, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 28g
- Fiber: 7g
- Protein: 35g