Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 1 cup (240ml) water or beef broth
  • 1 lb (450g) ground beef (80% lean)
  • 2 cups (350g) cooked white or brown rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) tomato sauce
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 2 tbsp (30ml) fresh parsley, chopped
  • 1 ½ cups (170g) shredded mozzarella or sharp cheddar cheese
  • ¼ cup (60ml) grated Parmesan cheese

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and membranes. Slice a tiny sliver off the bottom of each pepper to create a flat base to prevent tipping.
  2. Preheat your oven to 375°F (190°C).
  3. Heat a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain excess grease.
  4. Stir in the diced onion and garlic; sauté for 3–5 minutes until the onion is translucent.
  5. Lower heat to medium. Stir in the tomato sauce, Worcestershire sauce, oregano, salt, and black pepper.
  6. Fold in the cooked rice and fresh parsley. Mix until the rice is evenly coated and the mixture is glossy.
  7. Pour the water or beef broth into the bottom of a 9x13 inch baking dish to create a steam layer.
  8. Spoon the beef mixture generously into each prepared bell pepper.
  9. Place the stuffed peppers upright in the baking dish and top each with shredded mozzarella or cheddar and grated Parmesan cheese.
  10. Bake for 60 minutes until the pepper walls are tender and the cheese is browned and bubbly.