Stuffed Bell Peppers

Stuffed Bell Peppers. Need I say more?  I left the ground beef out of my pepper and added some chilli flakes.

Yum.  Enough talking, time to eat!

Stuffed Bell Peppers
• 6 green bell peppers
• 1 pound lean ground beef
• 1 cup diced onion
• 2 cloves fresh garlic, minced or 1 teaspoons jarred, mined garlic
• 1/2 cup rice (I used brown long grain rice)
• 1 cup water for the rice (or however much your rice directions call for)
• 1 28 ounce can crushed tomatoes
• A few dashes worcestershire sauce
• 1 1/4 teaspoons sea salt
• Freshly ground black pepper to taste
• 1 1/2 teaspoons dried oregano
• 2 tablespoons fresh, flat leaf Italian parsley
• 2 cups Italian blend cheese, divided

Preheat your oven to 400 degrees. Cook your rice according to the directions on the package.

While the rice cooks, place the beef, onion, and garlic into a large saute pan or skillet and cook over medium heat, crumbling as it browns.

Meanwhile, use a paring knife to cut around the top of each pepper, removing and discarding the top, membrane, and all seeds. Rinse the inside under water to remove any seeds in the pepper.

When the rice and beef are done, pour the rice into the beef mixture and turn the heat to low. Add 1 3/4 cups of the crushed tomatoes, 1 cup cheese, worcestershire sauce, salt, pepper, oregano, and parsley and stir to combine.

Fill each pepper with the beef and rice mixture, place the filled peppers in the baking dish, and sprinkle the second cup of cheese over each pepper.

Cover with foil and bake about 45, or until the peppers are softened.

For the final 5 minutes, turn the oven to broil, remove the foil from the dish, and bake until the cheese is browned.


These really were delicious.  I might add more chilli to mine next time, as I love spicy food.  I will also definitely wait for a few minutes before eating it next time though, as right now the roof of my mouth is scalded! 🙂