Stuffed Bell Pepper Recipe

Preheat and cut

Preheat oven to 375°F (190°C). Wash the bell peppers, slice off the tops and remove seeds and membranes. If preferred, slice a thin sliver off the bottom so peppers stand upright but keep them intact.

Lightly brush the outside and inside of each pepper with 1 tablespoon olive oil and sprinkle the insides with 1 tsp salt and 1/2 tsp black pepper. Place peppers upright in a baking dish large enough to hold them snugly.

Optional par-bake: If you prefer softer peppers, roast empty peppers in the preheated oven for 10 minutes before stuffing; otherwise proceed to filling.

Cook aromatics

Heat a large skillet over medium-high heat. Add a drizzle of olive oil (about 1 tsp) if your pan is dry. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spoon and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.

Combine filling ingredients

Reduce heat to medium. Stir in 1 cup cooked rice, 1 cup drained diced tomatoes, 1/2 cup tomato sauce, 1 tsp Worcestershire sauce, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Cook 2–3 minutes until heated through and flavors meld. Taste and adjust seasoning.

Spoon the meat-and-rice filling into each prepared bell pepper, pressing gently to pack but not overfill. Divide filling evenly among 4 peppers.

Spoon remaining sauce from the skillet into the bottom of the baking dish (about 2–3 tbsp) to keep peppers moist during baking.

Sprinkle 1 cup shredded mozzarella evenly over the tops of the filled peppers and dust with 2 tbsp grated Parmesan.

Cover the baking dish loosely with foil and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake another 10–12 minutes until cheese is melted and bubbly and peppers are tender when pierced with a fork.

Remove from oven and let rest 5 minutes. Garnish with additional chopped parsley if desired, then serve.