Red Meat Allergy Friendly Classic Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Red Meat Allergy Friendly Classic Stuffed Bell Peppers

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Ingredients

4 servings

2 large bell peppers, any color, halved lengthwise and seeded
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½ lb ground beef (80/20)
Chef's tip
Ground 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).
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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