Ingredients:

  • 4 large Bell Peppers (mixed colours – red, yellow, orange)
  • 2 litres Water (approx. 8 cups)
  • 1 tbsp Salt (15g)
  • 1 tbsp Olive Oil (15 ml)
  • 1 large Yellow Onion (150 g), finely diced
  • 3 cloves Garlic (15 g), minced
  • 1 lb Lean Ground Beef (500 g)
  • 1 tsp Dried Oregano (5 ml)
  • 1/2 tsp Smoked Paprika (2.5 ml)
  • 1 cup Cooked Long-Grain White or Brown Rice (180 g)
  • 1 (14.5 oz) can Crushed Tomatoes (400 g)
  • 1/2 cup Beef Stock (120 ml), low sodium
  • 1 tbsp Worcestershire Sauce (15 ml)
  • 1/2 tsp Granulated Sugar (optional, to balance acidity)
  • 1/4 cup Fresh Parsley (10 g), roughly chopped
  • Kosher Salt and Black Pepper, To taste
  • 1/2 cup Shredded Cheddar or Mozzarella Cheese (60 g)

Instructions:

  1. Prep and Blanch Peppers: Slice the bell peppers in half lengthwise, from stem to tip. Remove all seeds and membranes.
  2. Bring the large pot of salted water to a rolling boil. Carefully place the pepper halves into the boiling water for 3-4 minutes. This par-blanching step ensures the peppers soften nicely during baking.
  3. Remove the peppers using a slotted spoon and place them cut-side up on a clean towel to drain excess water. Preheat oven to 190°C / 375°F.
  4. Sauté Aromatics: Heat the olive oil in the large skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned (no pink remains). Drain off any excess fat.
  6. Season the Filling: Stir in the dried oregano, smoked paprika, salt, and pepper. Cook for 1 minute.
  7. Combine Filling: Remove the skillet from the heat. Fold in the pre-cooked rice and the fresh parsley. Taste and adjust seasoning as necessary.
  8. Prepare Baking Sauce: In a small bowl, whisk together the crushed tomatoes, beef stock, Worcestershire sauce, and sugar (if using). Season lightly with salt and pepper.
  9. Stuff the Peppers: Carefully spoon the beef and rice mixture into each pepper half. Avoid overfilling; they should be slightly mounded but stable.
  10. Arrange and Add Liquid: Pour roughly half of the tomato sauce mixture into the bottom of the prepared casserole dish. Arrange the stuffed pepper halves snugly in the dish. Drizzle the remaining tomato sauce over the tops of the stuffed peppers.
  11. Initial Bake (Covered): Cover the dish tightly with foil. Bake for 25 minutes. The covering helps the peppers steam and become tender.
  12. Final Bake (Uncovered): Remove the foil. Sprinkle the shredded cheese evenly over the top of each pepper. Return to the oven and bake uncovered for an additional 8-10 minutes, or until the cheese is melted, bubbly, and the internal filling is piping hot.
  13. Rest and Serve: Let the peppers rest for 5 minutes before serving.