Ingredients:

  • 4 large Bell Peppers (mixed colours)
  • 1 cup Uncooked Long-Grain White Rice
  • 1 medium Onion, finely diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Beef Broth (low sodium)
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • 1 lb Lean Ground Beef (85/15)
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 large Egg, lightly beaten
  • 1/2 tsp Dried Basil
  • 1 cup shredded Mozzarella or Monterey Jack Cheese
  • 1/4 cup grated Parmesan Cheese

Instructions:

  1. Cook the 1 cup of rice according to package instructions (it should yield about 3 cups cooked). Set aside to cool slightly.
  2. Prep Peppers: Slice the tops off the peppers (about 1/2 inch). Carefully scoop out the seeds and membranes using a spoon or small knife.
  3. Par-Boil Peppers: Bring a large pot of salted water to a boil. Blanch the hollowed peppers for 3–4 minutes only. Drain and place cut-side up on a clean cloth or tray to dry slightly.
  4. Preheat Oven: Preheat oven to 350°F (175°C).
  5. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened (5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Brown the Meat: Add the ground beef to the skillet. Break it up and cook until browned completely. Drain off any excess fat.
  7. Create Filling Base: Stir 1 cup of the crushed tomatoes (reserving the rest for the baking dish sauce), the Worcestershire sauce, basil, and seasonings into the beef mixture. Cook for 2 minutes to meld flavours. Remove from heat.
  8. Combine Filling: In a large bowl, combine the beef mixture, the cooled cooked rice, chopped parsley, and the beaten egg. Mix thoroughly until everything is well-bound. Season again if necessary.
  9. Prepare Sauce for Baking Dish: Pour the remaining crushed tomatoes (about 1.5 cups) and the beef broth into the bottom of the 9x13 inch baking dish. Add the bay leaf and a pinch of salt and pepper. Stir to combine.
  10. Stuff the Peppers: Place the par-boiled peppers upright in the prepared baking dish. Carefully spoon the rice and beef filling into each pepper, packing it firmly but ensuring the top is slightly mounded.
  11. Initial Bake (Moisture Retention): Cover the baking dish tightly with aluminium foil. Bake at 350°F (175°C) for 45 minutes.
  12. The Golden Finish: Remove the dish from the oven. Carefully remove the foil. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of each pepper.
  13. Final Bake: Return the dish to the oven, uncovered, for another 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  14. Rest and Serve: Allow the peppers to rest in the baking dish for 5 minutes before serving. Baste with the tomato sauce from the bottom of the dish just before plating.