Entrée: United States – Classic Stuffed Bell Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

4 large green bell peppers, tops trimmed and seeds removed
1 lb / 450 g ground beef
1 small onion, finely chopped
1 cup (240 ml) cooked rice
1 cup (240 ml) diced tomatoes (canned or fresh)
2 tbsp (30 ml) tomato paste (optional)
2 tbsp (30 ml) oil
1 tsp dried oregano
Salt and black pepper to taste
1 / 2 cup (120 ml) shredded cheese (cheddar or Monterey Jack), optional
Young green onions (tops only), chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Parboil whole peppers in boiling water 3–4 minutes, then drain and set aside.
2. In a skillet, heat oil over medium heat; sauté chopped onion until translucent. Add ground beef and cook until browned, breaking it up as it cooks.
3. Stir in diced tomatoes, tomato paste (if using), cooked rice, oregano, salt and pepper; simmer 3–5 minutes to combine and thicken slightly.
4. Spoon the beef mixture into each parboiled pepper, top with shredded cheese if desired, and place upright in a baking dish with a splash of water in the bottom.
5. Bake 20–25 minutes until peppers are tender and cheese is melted. Sprinkle chopped young green onion tops over peppers before serving.