Ingredients:

  • 6 large bell peppers (red, yellow, or green)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 2 cups cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce, divided
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Preheat oven to 350°F (180°C). Note: Essential for a steady, even roast.
  2. Prep bell peppers by slicing off the tops and removing seeds.
  3. Place peppers in a 9x13 dish and add 1/2 cup water to the bottom.
  4. Roast peppers for 15 minutes until slightly softened but still standing.
  5. Sauté onion in olive oil in a large skillet over medium heat.
  6. Brown ground beef with salt and garlic until no pink remains. Note: Drain excess fat now.
  7. Stir in cooked rice, oregano, Worcestershire, and half the tomato sauce.
  8. Fold in the Parmigiano Reggiano until the mixture looks glossy.
  9. Stuff the mixture into the pre roasted peppers, packing firmly.
  10. Top each pepper with remaining sauce and the cheddar cheese.
  11. Bake for 20 minutes until cheese is melted and bubbling.
  12. Garnish with fresh parsley and let rest for 5 minutes before serving.