Stuffed Green Peppers Recipe

Preheat and prepare peppers

Preheat oven to 375°F (190°C). Slice the tops off the green bell peppers lengthwise or across (as preferred) and remove seeds and membranes. Rinse and pat dry. If needed so they sit flat, trim a thin slice from the bottom of each pepper, being careful not to create a hole.

Lightly brush the outside and inside of each pepper with 1 teaspoon of olive oil (from the listed olive oil) to help roasting and prevent drying.

Cook aromatics

Heat a medium skillet over medium heat and add the remaining olive oil (about 2 tsp). Add the finely chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet. Break it up with a spoon and brown until no pink remains, about 5–6 minutes. Drain excess fat if there is more than 1 tablespoon.

Season and combine

Stir in the tomato paste, Italian seasoning, salt, and black pepper. Cook 1–2 minutes to bloom the tomato paste. Remove the skillet from heat and stir in the cooked whole grain rice, chopped parsley, and half of the beaten egg (about 1/2 of the listed egg) until evenly combined. The egg helps bind; the mixture should hold together but remain slightly loose.

Fill peppers

Spoon the meat-and-rice filling into each prepared green pepper, packing gently but not overfilling. Divide the filling evenly between the two peppers.

Arrange in baking dish

Spread 1/2 cup of the prepared tomato-based meat sauce in the bottom of a 9x5-inch (or similar) baking dish to prevent sticking and create a saucy base. Stand the stuffed peppers upright in the dish. Spoon the remaining meat sauce over the top of each stuffed pepper, dividing it evenly (about 1/2 cup total across both).

Cover and bake

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to heat through and let flavors meld. After 30 minutes, remove the foil, sprinkle the tops with the grated Parmesan cheese, and bake uncovered for an additional 10–12 minutes until the cheese is melted and the peppers are tender but still hold their shape.

If you prefer a browned top, broil on high for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Carefully transfer each stuffed pepper to plates, spooning any sauce from the baking dish over the peppers. Garnish with additional chopped parsley if desired and serve warm.