Stuffed Bell Peppers

Stuffed bell peppers are halved peppers filled with seasoned ground beef and rice, then baked until the pepper is tender and the filling is cooked through. The peppers soften without turning mushy, and the filling stays moist without being heavy. The key is cooking them covered for most of the time, then uncovered at the end so the tops brown slightly.

Ingredients for Stuffed Bell Peppers

Bell peppers are the vessel, becoming tender and sweet as they roast. Ground beef provides savory bulk and structure to the filling. Long-grain white rice absorbs liquid and keeps the filling from being dense. Onion and garlic add depth and flavor to the meat mixture. Beef broth keeps the filling moist as everything cooks together. Tomato sauce brings acid, body, and a slight sweetness that ties the flavors together. Worcestershire sauce adds umami and a subtle tang. Salt, black pepper, and dried oregano season the filling so it tastes like something, not like nothing.

Why This Stuffed Bell Peppers Works

The peppers cook covered for the first 30 minutes, which steams them gently so they soften without losing their shape or turning into mush. The heat stays moist and even, and the rice absorbs the broth without drying out. The filling cooks all the way through without the edges burning.

In the last 10 minutes, the foil comes off and the oven heat browns the tops lightly. The peppers get a bit of color and texture, and any excess moisture evaporates so the filling is not waterlogged. The whole thing stays together on the plate and tastes fully cooked, not steamed.

Mistakes To Avoid

Skipping the browning step with the ground beef means the filling tastes mild and one-note. Brown it in a skillet over medium-high heat for 5 to 7 minutes, breaking it into small pieces as it cooks, until no pink remains and the meat has color.

Using cooked rice makes the filling mushy and gluey because it continues to absorb liquid in the oven. Start with uncooked long-grain white rice and let it cook in the broth as the peppers roast.

Baking the peppers uncovered the whole time dries out the filling and makes the pepper skin tough and papery. Keep them covered with foil for the first 30 minutes, then uncover them so the tops brown in the last 10 minutes.

Filling the peppers too full makes them overflow and burst as the rice expands and the filling heats up. Fill each pepper half about three-quarters full, leaving a little room at the top so nothing spills out.

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Ingredients

• 4 bell peppers (any color)
• 1 pound ground beef
• 3/4 cup long-grain white rice, uncooked
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups beef broth
• 1 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Step-by-step Instructions

1. Heat oven to 350°F (175°C).
2. Slice each bell pepper in half lengthwise, leaving the stem end attached if it helps hold the shape. Scoop out the seeds and white membranes inside and discard them.
3. Arrange the pepper halves cut-side up in the 9×13 baking pan.
4. Heat the large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces as it browns, until no pink remains. Drain off excess fat if there is more than a tablespoon.
5. Add the diced onion and minced garlic to the beef and cook for 1 minute, stirring, until fragrant.
6. Stir in the uncooked rice, beef broth, tomato sauce, Worcestershire sauce, salt, black pepper, and dried oregano. Bring to a simmer for 1 minute.
7. Spoon the filling evenly into each pepper half, filling them about three-quarters full.
8. Cover the baking pan tightly with aluminum foil. Bake for 30 minutes.
9. Remove the foil and bake for 10 to 12 minutes more, until the tops are lightly browned and the peppers are tender when pierced with a fork. Check the rice by tasting a spoonful from one of the peppers to make sure it is cooked through.
10. Let the peppers rest for 2 to 3 minutes before serving.