Stuffed Peppers
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Looking for a hearty, flavor-packed dish that’s as comforting as it is delicious? These stuffed peppers might just be your new favorite meal!
Ingredients:
Image credit: Food Network
Ingredients:
- 6 large red, orange or yellow bell peppers
- 3 tablespoons olive oil
- 1 pound ground beef
- 2 medium onions, chopped
- 4 cloves garlic, finely grated
- 2 teaspoons thyme leaves
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes, cored and cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 cups cooked rice
- 2 cups shredded Muenster cheese
- If the peppers don’t stand upright on your cutting board, trim about 1/8-inch off the bottoms to level them so they stay steady. Slice off the top of each pepper about 1/2-inch down. Discard the stems and finely chop the remaining flesh from the tops. Remove the seeds and as much of the membranes as possible. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high for 12 minutes. Carefully remove the wrap and let them sit until you’re ready to assemble.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Spread the beef in an even layer and let it cook without stirring until lightly browned, about 3 minutes. Stir and continue cooking, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan, until the meat is evenly browned, 6 to 8 minutes. Transfer the browned meat to a large bowl using a slotted spoon.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the vegetables are tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until they break down and most of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly, until it turns a deep brick red, about 1 minute. Add the wine and cook until the mixture thickens and the alcohol smell disappears, 6 to 8 minutes. Pour in the broth and bring to a boil. Transfer the mixture to the bowl with the beef. Stir in the rice until fully combined. (The mixture will be moist.) Season with salt and pepper.
- Position a rack in the center of the oven and preheat to 450°F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Avoid overstuffing to prevent the peppers from splitting. Bake for 15 minutes. Then, top with cheese and continue baking until the filling is heated through and the cheese is lightly browned in spots, 10 to 12 minutes.
