Classic Stuffed Green Peppers

Stuffed Peppers

• 6 bell peppers
• ½ cup long-grain white rice
• 1 ¼ teaspoons salt — divided
• 1 pound ground beef
• 1 yellow onion — small dice, about 1 cup
• 2 cans tomato sauce — 8 oz each, divided
• ¼ teaspoon black pepper
• 1 ½ cups water — divided
• 1 cup cheddar cheese — shredded

Optional Add-Ins

• 1 clove garlic (optional) — smashed & minced
• ½ teaspoon Worcestershire sauce (optional)

1. Cook the Rice: Preheat the oven to 350°F. In a medium saucepan, bring 1 cup water and ¼ teaspoon salt to a boil over high heat. Stir in the rice, cover, reduce the heat to low, and simmer for 18–20 minutes, until the water is absorbed and the rice is tender but still slightly firm. Remove from the heat and set aside.½ cup rice, 1 cup water, ¼ teaspoon salt
2. Prepare the Peppers: While the rice cooks, bring a large pot of water to a boil over high heat. Cut the peppers in half lengthwise and remove the seeds and membranes. Add the pepper halves to the boiling water and cook for 5 minutes, until they are beginning to soften but still hold their shape. Drain in a colander, arrange cut side down, and let cool slightly.6 bell peppers
3. Make the Filling: Place a large skillet over medium heat. Add the ground beef and onion and cook for 8–10 minutes, breaking the beef into small pieces, until the onion is softened, no pink remains, and the beef reaches 160°F. Add the garlic during the final 30 seconds if using. Drain the excess grease. Reduce the heat to low and stir in the cooked rice, 1 cup tomato sauce, remaining 1 teaspoon salt, black pepper, and Worcestershire sauce if using. Cook for 2–3 minutes, until evenly combined and heated through.1 pound ground beef, 1 yellow onion, cooked rice, 1 cup tomato sauce, 1 teaspoon salt, ¼ teaspoon black pepper, optional garlic and Worcestershire sauce
4. Fill the Peppers: Spread ½ cup tomato sauce over the bottom of a large shallow roasting pan or divide it between two 9x13-inch baking dishes. Arrange the pepper halves cut side up. Divide the beef-and-rice filling evenly among the peppers without packing it tightly. Pour the remaining ½ cup water around the peppers, then spoon the remaining ½ cup tomato sauce over the filling.½ cup tomato sauce, pepper halves, filling, ½ cup water, remaining ½ cup tomato sauce
5. Bake: Cover the pan tightly with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the cheddar evenly over the peppers. Continue baking uncovered for 10–15 minutes, until the peppers are fork-tender, the sauce is bubbling, and the cheese is melted.stuffed peppers, 1 cup cheddar cheese
6. Serve: Let the peppers rest for 5 minutes. Spoon the tomato sauce from the baking pan over each serving and serve warm.