📝 About This Recipe
This quintessential comfort dish elevates the humble ground beef specialty into a gourmet centerpiece, featuring vibrant bell peppers roasted until tender and sweet. The filling is a rich, savory blend of premium ground beef, aromatic aromatics, and fluffy jasmine rice, all simmered in a zesty tomato reduction. It’s a nostalgic masterpiece that balances hearty protein with garden-fresh brightness, perfect for a cozy family dinner or an elegant weekend gathering.
🥗 Ingredients
The Peppers
- 6 large Bell Peppers (Assorted colors like red, yellow, and orange; tops removed and seeded)
- 1 tablespoon Olive Oil (For brushing the shells)
The Beef Filling
- 1.5 pounds Ground Beef (85% lean for optimal flavor and moisture)
- 1.5 cups Jasmine Rice (Cooked and cooled)
- 1 medium Yellow Onion (Finely diced)
- 4 cloves Garlic (Minced)
- 1 tablespoon Worcestershire Sauce (For deep umami flavor)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
The Tomato Base and Topping
- 24 ounces Marinara Sauce (High quality store-bought or homemade)
- 1/2 cup Beef Broth
- 1.5 cups Sharp Cheddar Cheese (Freshly shredded)
- 2 tablespoons Fresh Parsley (Chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or olive oil.
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2
Prepare the peppers by slicing off the tops (save the tops and dice the flesh around the stems for the filling). Remove the seeds and white membranes from the inside of the peppers.
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3
Place the empty pepper shells in the baking dish, open-side up. Drizzle the insides with a tiny bit of olive oil and a pinch of salt. Pre-roast them for 15 minutes while you prepare the filling; this ensures they are perfectly tender.
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4
In a large skillet over medium-high heat, add the ground beef and the diced pepper tops. Cook until the beef is browned and crumbled, about 6-8 minutes.
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5
Drain the excess fat from the skillet, leaving about one tablespoon for flavor. Stir in the diced onions and cook for 3-4 minutes until translucent.
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6
Add the minced garlic, smoked paprika, oregano, salt, and black pepper. Sauté for 1 minute until the spices are fragrant.
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7
Pour in 1 cup of the marinara sauce and the Worcestershire sauce. Stir to combine and let it simmer for 2 minutes to meld the flavors.
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8
Remove the skillet from heat. Fold in the cooked jasmine rice and 1/2 cup of the shredded cheddar cheese until well incorporated.
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9
In a small bowl, whisk together the remaining marinara sauce and the beef broth. Pour this mixture into the bottom of the baking dish around the peppers to create a poaching liquid.
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10
Generously spoon the beef and rice mixture into each pre-roasted bell pepper, pressing down slightly to ensure they are packed to the brim.
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11
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. This steams the peppers to perfection.
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12
Remove the foil and top each pepper with the remaining shredded cheddar cheese. Return to the oven for 10-15 minutes, or until the cheese is bubbly and slightly golden.
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13
Let the peppers rest for 5 minutes before serving. This allows the juices to settle so the filling stays intact.
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14
Garnish with fresh chopped parsley and spoon some of the tomato sauce from the bottom of the dish over the tops before serving.
💡 Chef's Tips
Pre-roasting the peppers for 15 minutes before stuffing prevents them from being crunchy or watery in the final dish. Use freshly grated cheese rather than pre-shredded bags; it melts much smoother and provides a better 'cheese pull'. If you prefer a lower-carb option, swap the jasmine rice for cauliflower rice, but reduce the beef broth in the sauce by half. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño to the beef while browning. Always use peppers that have 'four bumps' on the bottom; they stand up straighter in the baking dish than those with three.
🍽️ Serving Suggestions
Pair with a crisp Caesar salad topped with homemade sourdough croutons. Serve alongside a side of garlic butter sautéed green beans for extra crunch. A glass of medium-bodied Merlot or a spicy Zinfandel complements the beef and tomato beautifully. Offer a dollop of sour cream or Greek yogurt on top for a cool, creamy contrast. Provide crusty Italian bread to soak up the extra tomato sauce at the bottom of the dish.