Directions
- 1Start boiling a large pot of water.
- 2Cut off the tops of the peppers and slice the bottoms just enough so they can stand flat.
- 3Remove the seeds from the peppers.
- 4Parboil the peppers for 4-5 minutes.
- 5Remove the peppers from the water to dry and cool.
- 6Dice the pepper tops, along with some onions and garlic.
- 7Preheat the oven to 350°F.
- 8Over medium heat, add olive oil and garlic to a large frying pan.
- 9Sauté the garlic until fragrant, then add the diced pepper tops and onions.
- 10Cook the vegetables until softened.
- 11Add the ground beef and mix it into the peppers and onions, cooking it through.
- 12Mix in the crushed tomatoes and all the seasonings (onion powder, garlic powder, salt, and pepper).
- 13Allow the beef mixture to cook for 5-7 minutes.
- 14Mix in the cooked white rice.
- 15Off the heat, mix in the mozzarella and 3/4 cup of cheddar cheese.
- 16Stand the parboiled peppers in a baking dish.
- 17Stuff the peppers with the beef mixture.
- 18Top the stuffed peppers with the remaining cheddar cheese.
- 19Bake the stuffed peppers for 18-20 minutes.
- 20Garnish with chopped fresh parsley and enjoy.
Ingredients
- 1 lb ground beef
- 1 diced large yellow onion
- 3 cloves garlic
- 1 tbsp olive oil
- 1 cup cheddar
- 1 cup low-moisture mozzarella
- 14 oz peeled, ground tomatoes
- 2 cups cooked white rice
- 1.5 tsps onion powder
- 1.5 tsps garlic powder
- Salt
- pepper
- Chopped fresh parsley
Equipment
large potknifecutting boardlarge frying pangraterbaking dishoven
Tips
- The most crucial step is parboiling the peppers prior to stuffing and baking them.
- You can make extra stuffing for tacos or to have on its own.
- If using cold, leftover rice, mix in after cooking the beef mixture. If using fresh rice, remove from heat and mix in.
- Optional: turn oven to high broil for 2-3 minutes to brown the cheese.
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