Italian Stuffed Peppers (Print version)

Tender bell peppers filled with Italian-seasoned beef, rice, marinara, mozzarella, and Parmesan, then baked until saucy and bubbling.

# Ingredients:

For the peppers

01 - 4 large bell peppers, red, yellow, or orange
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 lb (450 g) lean ground beef
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 2 teaspoons Italian seasoning
09 - 1/4 teaspoon crushed red pepper flakes, optional

For the filling and topping

10 - 1 1/2 cups (250 g) cooked white rice
11 - 1 1/2 cups (360 ml) marinara sauce, divided
12 - 1/2 cup (50 g) grated Parmesan cheese, divided
13 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
14 - 2 tablespoons chopped fresh basil or parsley, plus more for serving

# Instructions:

01 - Heat the oven to 375 F. Halve the bell peppers lengthwise and remove the seeds and ribs. Spread 1/2 cup marinara in a 9 by 13 inch baking dish and set the peppers cut side up in the dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds, then add ground beef, salt, pepper, Italian seasoning, and red pepper flakes. Cook until the beef is browned and no pink remains, breaking it up as it cooks.
03 - Drain excess fat if needed. Stir in cooked rice, 3/4 cup marinara, 1/4 cup Parmesan, 3/4 cup mozzarella, and basil or parsley. Taste and adjust seasoning.
04 - Spoon the beef and rice filling into the pepper halves, mounding it gently. Spoon the remaining 1/4 cup marinara over the tops.
05 - Cover the dish tightly with foil and bake for 30 minutes, until the peppers are beginning to soften and the filling is hot.
06 - Remove the foil. Sprinkle with the remaining mozzarella and Parmesan. Bake uncovered for 12-15 minutes more, until the cheese is melted and lightly browned. Rest for 5 minutes before serving.

# Good to know:

01 - Use cooked rice, not raw rice, for the best texture.
02 - The filling can be made 1 day ahead and refrigerated.
03 - Leftovers keep in the refrigerator for 3-4 days.

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