Stuffed peppers are a dish that can be filled with any combination of starches, meats, beans, and sauces. Steam the peppers and bake in the oven for a flexible presentation, often making it a hands-free dish.
- 8 medium red, yellow, or green bell peppers
- 2 tablespoons olive or vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 pound lean ground beef
- 1 teaspoon kosher salt, plus more for seasoning
- 1 1/2 cups cooked rice
- 1 (15-ounce) can diced tomatoes, drained
- 1 cup shredded Italian blend cheese (4 ounces)
- Cooking spray
- Thinly sliced scallions, for garnish (optional)
- Preheat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and preheat the oven to 375 degrees Fahrenheit. Meanwhile, prepare the pepper and the filling.
- Pepper preparation. Use a small knife to cut a wide circle around each stalk of the pepper to remove the tops.
- Slice the tops off and set aside (you’ll use it for the filling). Season each pepper generously with salt and pepper. Place peppers in a 9×13-inch baking dish, aligning them together as needed to fit in a single layer; Sit aside.
- Cook the filling. Heat the oil in a large skillet over medium heat until shimmering.
- Add onion, season with salt and cook, stirring occasionally, until softened, 8 minutes.
- Add Italian seasoning and garlic and cook until fragrant, another minute.
- Add ground beef, diced pepper, and 1 teaspoon salt and cook over medium-high heat, breaking up meat with a spoon while simmering, until softened, about 6 minutes.
- Remove from heat and stir in the drained rice and tomatoes. Taste and season with salt and pepper as needed.
- Stuff the pepper. Divide the mixture evenly among the peppers (use a canning funnel if you have one).
- Sprinkle cheese over pepper. Carefully pour 1 cup of the water between the peppers in the baking dish.
- Cover and bake until done. Spray one side of a large sheet of aluminum foil with cooking spray.
- Place them sprinkled side down over the peppers and cover the baking dish tightly.
- Bake until the peppers have softened but not softened and the filling is heated through, about 1 hour.
- Sprinkle with green onions if desired before serving.