Savory Beef and Rice Stuffed Bell Peppers Recipe

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 0.5 onion, very thinly sliced
• 1 cup beef broth
• 0.25 teaspoon red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Gather all ingredients for the stuffed bell peppers.
2. Slice the tops off the peppers about 1/2-inch from the stem; remove stems and save as tops. Core the peppers, remove seeds, and slice a thin piece off the bottom so they stand upright. Poke small holes in the bottom for drainage.
3. In a 9x13-inch baking dish, pour 2 ½ cups tomato sauce. Mix in onion, beef broth, and red pepper flakes, spreading evenly.
4. Arrange the bell peppers upright in the prepared baking dish.
5. In a large bowl, combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper.
6. Fill the peppers with the meat mixture, then top each with 1 tablespoon tomato sauce and the reserved pepper tops. Cover with parchment paper and foil, placing the dish on a baking sheet.
7. Bake for 1 hour, then remove the foil and parchment paper. Continue baking until the meat is fully cooked and peppers are tender, about 20-30 more minutes.
8. Garnish each pepper with 1/2 teaspoon parsley and a spoonful of pan juices before serving.

Nutrition

• Calories: 376 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 1724 mg
• Protein Content: 30 g
• Cholesterol Content: 82 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g