Vegetarian Stuffed Bell Peppers with Rice and Beef

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Vegetarian Stuffed Bell Peppers with Rice and Beef

Sweet bell peppers become sturdy little vessels here, halved and roasted until fork-tender, then filled with a savory, well-seasoned rice mixture built on softened onion, garlic, and smoked paprika. Diced tomatoes and a splash of Worcestershire sauce simmer right into the rice, so it soaks up all that deep, saucy flavor before it even hits the oven. A spoonful of tomato sauce over the top keeps things saucy, and a final layer of melted mozzarella turns golden and bubbly under the broiler-finish bake. Fresh parsley scattered on top brightens the whole dish right before serving. It's a comforting, spoon-friendly dinner with tender pepper walls and a hearty, well-spiced filling in every bite, and it fits neatly into a vegetarian dinner rotation.

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
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1 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
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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