Classic Stuffed Bell Peppers

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat the oven to 375°F (190°C). Combine rice and 1 cup water in a saucepan. Bring to a boil, cover and simmer on low for 15–18 minutes or according to the package. Rest covered for 5 minutes, then fluff; you need about 1½ cups cooked rice.
2. 2Cut off the pepper tops and remove seeds and membranes. Trim a very thin slice from uneven bottoms if needed without making a hole. Arrange upright in a 9-by-13-inch baking dish.
3. 3Heat oil in a skillet over medium-high heat. Cook beef and onion for 8–10 minutes, breaking up the meat, until beef reaches 160°F. Drain fat. Add garlic and stir for 30 seconds.
4. 4Stir in diced tomatoes, half the tomato sauce, Italian seasoning, salt and pepper. Simmer for 3 minutes. Remove from heat and fold in the cooked rice and ½ cup mozzarella. Taste the cooked filling and adjust seasoning.
5. 5Spoon filling into the peppers without packing tightly. Mix remaining tomato sauce with ¼ cup water and pour around the peppers. Cover the dish tightly with foil and bake for 35–40 minutes, until the peppers are tender.
6. 6Uncover, sprinkle peppers with the remaining 1 cup mozzarella and bake for 10 minutes more, until cheese melts and filling reaches 165°F. Rest 5 minutes and garnish with parsley. Refrigerate within 2 hours for 3–4 days and reheat to 165°F.