Classic Stuffed Bell Peppers

1. 1
   prep · ~10 min

   Preheat the oven and prep the peppers.

   1.Preheat oven to 375°F (190°C).

   2.Slice each bell pepper in half lengthwise. Remove seeds and white membranes.

   3.Arrange pepper halves cut-side up in a 9x13 inch baking dish.
2. 2
   boil · ~10 min

   Parboil the rice.

   1.Bring a saucepan of water to a boil. Add a pinch of salt.

   2.Add the rice and cook for 8 minutes until partially tender but still firm.

   3.Drain well and set aside.
3. 3
   saute · ~12 min

   Brown the beef.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add chopped onion and cook until translucent, about 4 minutes.

   3.Add minced garlic and cook for 30 seconds until fragrant.

   4.Add ground beef and break it up with a spoon. Cook until browned, about 6-8 minutes.

   5.Drain any excess fat from the skillet.
4. 4
   saute · ~5 min

   Build the filling.

   1.Add chopped tomatoes and tomato paste to the beef. Stir and cook for 2 minutes.

   2.Add the parboiled rice, salt, black pepper, and dried oregano.

   3.Stir well and cook for 2 more minutes until everything is combined and heated through.

   4.Remove from heat.
5. 5
   assemble · ~5 min

   Stuff the peppers.

   1.Spoon the beef and rice mixture into each pepper half, pressing down gently.

   2.Pile the filling slightly above the rim of each pepper.

   3.Pour the 1/2 cup water into the bottom of the baking dish around the peppers.

   TIPThe water steams the peppers from below, helping them cook evenly without drying out.
6. 6
   bake · ~25 min

   Bake the peppers covered.

   1.Cover the dish tightly with aluminum foil.

   2.Bake for 25 minutes until peppers are tender when pierced with a fork.
7. 7
   bake · ~5 min

   Add cheese and finish baking.

   1.Remove foil and sprinkle shredded cheddar cheese over each pepper.

   2.Return to oven uncovered and bake for 5 more minutes until cheese is melted and bubbly.
8. 8
   garnish · ~5 min

   Garnish with fresh parsley and serve.

   1.Let peppers rest for 5 minutes before serving.

   2.Sprinkle with chopped fresh parsley and serve hot.

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