Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 1 pinch kosher salt
  • 1 lb lean ground beef (85/15 ratio)
  • 2 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 cup fresh parsley, chopped
  • 1 cup shredded mozzarella cheese
  • 15 oz tomato sauce
  • 0.5 cup beef broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Place peppers upright in a 9x13 inch baking dish. Pour 1/4 cup of water into the bottom of the dish, cover tightly with foil, and bake for 15 minutes to pre-steam.
  2. While peppers steam, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles. Add diced onions and sauté until translucent. Stir in minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. In a large mixing bowl, combine the browned beef mixture, cooked rice, half of the tomato sauce, chopped parsley, and half of the shredded cheese. Mix thoroughly.
  4. Whisk together the remaining tomato sauce, beef broth, and Worcestershire sauce in a small bowl. Remove peppers from the oven and drain any excess water from the dish.
  5. Spoon the beef and rice filling into each pepper shell, packing slightly. Pour the tomato sauce mixture over the top of the peppers. Cover with foil and bake for 30 minutes.
  6. Remove foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 minutes or until the cheese is melted and bubbly.