Ground Beef Stuffed Green Bell Peppers With Cheese

Ingredients

• 6 Large Green Bell Peppers (Choose firm, evenly shaped peppers, about 3-4 inches in diameter.)
• 1 lb Ground Beef (Lean ground beef recommended (80/20 or leaner). Can substitute ground turkey or chicken. If using leaner meat, consider adding a tablespoon of olive oil during cooking.)
• 1/2 cup Chopped Onion (Yellow or white onion finely chopped. About 1 medium onion.)
• 16 oz Diced Tomatoes (One 16-ounce can, undrained. Diced tomatoes with basil or oregano for extra flavor optional. Consider using fire-roasted diced tomatoes for added depth.)
• 1/2 cup Long Grain Rice (Uncooked. Converted rice retains best texture. Can substitute with brown rice, but cooking time will increase.)
• 1 cup Water (For cooking rice; adjust based on rice type. Follow package instructions for rice to water ratio if needed.)
• 1 teaspoon Salt (Or to taste; adjust according to dietary needs. Start with 1 teaspoon and add more to taste after cooking the beef mixture.)
• 1 teaspoon Worcestershire Sauce (Adds umami; soy sauce or balsamic vinegar as substitutes optional. Start with one teaspoon, add more to taste.)
• 1 cup Shredded Cheddar Cheese (Divided; sharp cheddar adds robust flavor, about 4 ounces. Use 1/2 cup for stuffing and 1/2 cup for topping.)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10x6x2 inch baking dish or a similar size baking dish to prevent sticking.
2. Prepare the peppers: Cut off the tops of the green bell peppers, about 1/2 inch from the top. Remove and discard seeds and membranes from inside the peppers. Chop enough of the tops to make 1/4 cup and set aside; this will be added to the beef mixture for flavor and texture.
3. Parboil the Peppers: This step helps soften the peppers. Cook the whole green peppers, uncovered, in boiling water for about 5 minutes. Invert the peppers onto a plate or cutting board to drain well and sprinkle the insides of the peppers lightly with salt.
4. Cook beef and onion: In a large skillet over medium heat, cook ground beef, onion, and 1/4 cup chopped pepper until the meat is browned and vegetables are tender. This usually takes about 7-10 minutes. Break up the beef with a spoon as it cooks. Make sure beef is cooked to an internal temperature of 160F.
5. Drain and add tomatoes/seasonings: Drain off any excess fat from the skillet. Return the skillet to the stove and add diced tomatoes, salt, Worcestershire sauce, and a dash of pepper. Stir to combine.
6. Cook the rice: While the beef is cooking, prepare the rice. In a separate pot, bring water to a boil, add rice, and cook according to package directions until rice is tender. If using brown rice, it will take longer to cook. Can also use a rice cooker for this step.
7. Combine beef and rice mixtures: Add the cooked rice to the beef mixture in the skillet and stir well to combine. Make sure the rice is evenly distributed.
8. Add cheese to filling: Stir in half of the shredded cheddar cheese (approximately 1/2 cup) into the beef and rice mixture. This will help bind the filling together.
9. Stuff peppers: Place the parboiled green peppers upright in the prepared baking dish. Spoon the beef and rice mixture into each pepper, filling them to the top. Pack the mixture in lightly.
10. Bake: Cover the dish tightly with aluminum foil. Bake in a preheated 350 degree oven for 30 minutes. Covering ensures the peppers get heated through and the tops don't burn.
11. Add remaining cheese: Remove the foil from the baking dish and sprinkle the remaining shredded cheddar cheese (approximately 1/2 cup) over the top of the stuffed peppers. Return the dish to the oven and bake uncovered for 5 minutes, or until the cheese is melted and bubbly. Turn on the broiler for the last minute for extra browning, if desired, but keep a close eye to prevent burning.
12. Serve: Remove from the oven and let rest for a few minutes before serving. Serve hot and enjoy!