Elevate your culinary repertoire with our enticing recipe for Classic Beef-Stuffed Red Peppers. Bursting with vibrant flavors and wholesome ingredients, this dish is a true delight for both the eyes and the taste buds. The combination of tender red peppers and a delectable filling creates a harmonious symphony of textures and tastes. Whether you’re a seasoned chef or a home cook looking to impress, these Classic Beef-Stuffed Red Peppers are a showstopper that will leave your guests craving for more. Perfect for any occasion, from casual weeknight dinners to special gatherings, these stuffed red peppers are as versatile as they are delicious. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to tantalize your senses with each mouthwatering bite of these irresistible Classic Beef-Stuffed Red Peppers.
Ingredients
- 4 cups water
- 2 cups brown rice
- 1 pound ground beef
- 1 onion, diced
- ¼ cup chopped mushrooms, or to taste
- 3 cloves garlic, chopped
- 1 (26 ounce) jar tomato sauce
- 1 (16 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon Italian seasoning
- salt and ground black pepper to taste
- 6 red bell peppers, tops and seeds removed
- ¼ cup grated Parmesan cheese, or to taste
Directions
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 40 minutes; transfer cooked rice into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.
- Arrange bell peppers in a baking dish; spoon a generous amount of filling into each bell pepper.
- Bake in the preheated oven until peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
