Red Meat Allergy Friendly Classic Beef Stuffed Peppers
Total time1 hr 10 min
Prep time20 min
Cook time50 min
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (8 oz) tomato sauce
- 1 ½ cups cooked long-grain white rice
- 1 tsp worcestershire sauce
- 1 tsp italian seasoning
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour about 1/4 cup of water into the bottom of the dish to create steam.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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