Mustard Free Classic Stuffed Bell Peppers
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Learn more →Ingredients
4 servings
- 2 large bell peppers, any color, halved lengthwise and seeded
- ½ lb ground beef (80/20)
- ½ cup long-grain white rice, uncooked
- 1 cup water
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained, liquid reserved
- 2 tbsp tomato paste
- 1 tsp worcestershire sauce
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring 1 cup water to a boil in a small saucepan over high heat. Add the rice, reduce the heat to low, cover, and cook for 15 minutes, until the water is absorbed and the rice is just tender. Remove from heat and set aside.
- 2
While the rice cooks, 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 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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