Ingredients
Method
- Preheat oven to 425°F. Bring a large pot of water to a boil. While the oven heats, cut the tops off the bell peppers and remove seeds and membranes. If necessary, trim the bottoms of the peppers to make them stand upright. Blanch peppers in boiling water for 5 minutes, then set aside in an oiled baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and chopped pepper tops, cooking for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Push vegetables to the side and add ground beef. Brown the beef, breaking it apart with a spoon for 6-8 minutes. Drain excess fat if necessary.
- Stir in fire-roasted tomatoes, cooked rice, paprika, oregano, basil, salt, and pepper. Simmer for 3-4 minutes, allowing flavors to meld together. Stir in ¾ cup of shredded cheese, allowing it to melt into the mixture.
- Spoon the beef mixture into the hollowed bell peppers, packing them gently. Top each pepper with the remaining cheese. Bake uncovered for 15-20 minutes, until cheese is melted and bubbly and peppers are tender when pierced with a fork.
- Let the stuffed peppers cool for 5 minutes before serving. Garnish with fresh parsley, red pepper flakes, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
These stuffed peppers are a classic family recipe that brings comfort and nostalgia. They are forgiving, customizable for picky eaters, and freeze beautifully. The key to success is getting the right balance of seasoning, rice, and cheese.
