Classic Stuffed Peppers
Classic Stuffed Peppers Ingredients (6 Servings)
- 1 lb. ground round
- 6 bell peppers cut at the top or in half through the stem, cleaned
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp. extra virgin olive oil
- 1½ cups instant white rice
- 1 cup water
- 2 cups tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 tbsp. kosher salt
- 1/4 tsp. coarse ground black pepper
- 1 tsp. Italian seasoning
Preheat the oven to 350F.
Heat a large skillet on medium-high heat on the stovetop and add in the ground round, breaking it apart with a wooden spoon as it cooks.
Remove the ground round from the skillet once browned, drain out the fat with a strainer and set the ground round aside.
Add the extra virgin olive oil and diced onion to the skillet.
Reduce the heat on the stovetop to medium and cook for 5-7 minutes.
Add in the minced garlic, instant white rice, water, tomato sauce, Worcestershire sauce, kosher salt, black pepper, and Italian seasoning to the skillet and mix.
Then add the ground round back into the skillet and mix all the ingredients until it is uniform.
Add 2 cups of beef broth and the sliced bell peppers to a deep baking dish.
Fill the sliced bell peppers with the ground round mixture from the skillet and wrap the baking dish tightly with foil.
Bake the classic stuffed peppers for 60 minutes, and let it cool before serving.
Garnish the classic stuffed peppers with Parmesan cheese.