Classic Stuffed Bell Peppers

Total Time
15 mins
30 mins

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

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  1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
  2. Add 1 tablespoon salt and bell peppers.
  3. Cook until peppers just begin to soften, about 3 minutes.
  4. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
  5. Return water to boil; add rice and boil until tender, about 13 minutes.
  6. Drain rice and transfer to large bowl; set aside.
  7. Adjust oven rack to middle position and heat oven to 350°F.
  8. Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
  9. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  10. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
  11. Stir in garlic and cook until fragrant about 30 seconds.
  12. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
  13. Stir together ketchup and reserved tomato juice in small bowl.
  14. Place peppers cut side up in 9 inch square baking dish.
  15. Using soup spoon, divide filling evenly among peppers.
  16. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
  17. Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
  18. Serve immediately.
Most Helpful

5 5

These were very good. I used veggie ground chicken and brown rice. Will definitely make again!

5 5

This was a very good recipe. I did add 1/2 teaspoon Italian seasoning to the tomato/ketchup topping. I made this in the morning, did everything but bake it, and put it in the fridge for my husband to take out and heat up for dinner. It was a hit! Thank you.

3 5

DH and I were the only ones who really enjoyed these. If I make them again I will do it on a night when it is just the two of us at home. Also, I liked the sauce and wish there was a little more of it. I think I will double it the next time. It was a great way to use up some of the bell peppers from the garden. Thanks!