Name: Stuffed Peppers
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 6 large bell peppers (mixed colors, tops cut off and seeded); ½ cup water (for the baking dish); 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 pound ground beef (85% lean); 3 clove garlic cloves (minced); 1 can diced tomatoes (drained (15 oz)); 1 can tomato sauce (divided (8 oz)); 1 ½ cup cooked white rice (from ½ cup uncooked); 1 ½ teaspoon Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon Worcestershire sauce; 1 cup shredded mozzarella cheese (for the filling); 1 cup shredded mozzarella cheese (or cheddar); 2 tablespoon fresh parsley (chopped)

Instructions

Prep the peppers
Prep the peppers:
Preheat the oven to 375°F. Cut the tops off 6 large bell peppers and remove the seeds and ribs. If a pepper won't stand upright, trim a thin slice off the bottom without cutting a hole. Stand the peppers in a 9x13-inch baking dish.
Cook the filling
Cook the filling:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and cook for 4 minutes. Add 1 pound ground beef, break it up, and cook for 6 to 7 minutes, until browned; drain the excess fat. Add 3 minced garlic cloves and cook for 30 seconds.
Mix the filling
Mix the filling:
Stir in 1 can (15 ounces) drained diced tomatoes, ½ cup of the tomato sauce, 1½ cups cooked white rice, 1½ teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire sauce, and cook for 2 minutes. Remove from the heat and stir in 1 cup shredded mozzarella cheese.
Stuff
Stuff:
Spoon about ¾ cup filling into each pepper, pressing gently. Spoon the remaining ½ cup tomato sauce over the tops, about 4 teaspoons per pepper. Pour ½ cup water into the bottom of the baking dish.
Bake covered
Bake covered:
Cover the dish tightly with aluminum foil and bake the stuffed peppers for 35 minutes.
Add the cheese
Add the cheese:
Uncover and top each stuffed pepper with about 2½ tablespoons of the remaining 1 cup shredded mozzarella. Bake uncovered for 15 to 20 minutes more, until the peppers are tender and the cheese is melted and golden. Let rest for 5 minutes and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Choose wide, flat-bottomed bell peppers that stand up on their own. If you like very soft peppers, boil them for 3 minutes before stuffing. Ground turkey works in place of beef, and cauliflower rice makes low-carb stuffed peppers.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap cooled peppers individually and freeze for up to 3 months; thaw overnight and reheat covered at 350°F for 25 to 30 minutes.