Legume Free Stuffed Bell Peppers with Rice and Beef
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(20)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 lb ground beef (85% lean)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup low-sodium beef broth
- ¾ cup long-grain white rice, uncooked
- 1 tbsp worcestershire sauce
For topping
- ½ cup tomato sauce
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh 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 and set aside.
- 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, stirring constantly, until fragrant, about 1 minute.
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