Stuffed Bell Peppers with Red Chile Sauce

Instructions

1. 1

   Prepare Peppers and Oven

   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the bell peppers. Remove and discard the seeds and white membranes. If a pepper is wobbly, slice a very thin layer off the bottom to create a stable base.
   • Arrange the peppers upright in a baking dish that fits them snugly.
2. 2

   Cook the Beef and Aromatics

   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess grease.
   • Add the chopped onion to the skillet and cook for 4-5 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Create the Filling

   • Stir the cooked rice, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper into the skillet with the beef.
   • Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.
4. 4

   Stuff and Bake (First Stage)

   • Carefully spoon the beef and rice mixture evenly into each hollowed-out bell pepper.
   • Pour 1/2 cup of water into the bottom of the baking dish around the peppers. This creates steam to help soften the peppers.
   • Cover the dish tightly with aluminum foil and bake for 25 minutes.
5. 5

   Add Cheese and Finish Baking

   • After 25 minutes, carefully remove the foil from the baking dish.
   • Sprinkle the shredded cheese evenly over the top of each pepper.
   • Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. 6

   Rest and Serve

   • Let the stuffed peppers rest in the baking dish for 5-10 minutes before serving. This allows them to set up and makes them easier to handle.