Stuffed Bell Peppers

Prep: 25 mins

Cook: 65 mins

Difficulty: Intermediate

Servings: 6 Servings

Classic stuffed bell peppers overflowing with ground meat, rice, tomatoes, and cheese.

6 medium bell peppers
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 pound uncooked mild Italian sausage (casings removed), lean ground beef, or ground turkey
1/2 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 cup cooked white or brown rice
1/4 cup coarsely chopped fresh parsley leaves (from 8 sprigs), plus more for serving
4 ounces shredded low-moisture mozzarella, Monterey Jack, or Italian-blend cheese (about 1 cup), divided
Water for the baking dish

5-ounce) can diced tomatoes and their juices, 1 cup cooked white or brown rice, and 1/4 cup coarsely chopped fresh parsley leaves. Stir to combine and cook until the liquid is mostly evaporated, about 3 to 5 minutes.Remove the pan from the heat. Add 1/2 cup of the shredded low-moisture mozzarella or Monterey Jack cheese and stir to combine. Taste and season with more kosher salt or black pepper if needed.Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up, in an 11x7-inch or 9x13-inch baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil.Bake until the peppers are tender and the filling is heated through, about 35 minutes. Uncover and divide the remaining 1/2 cup shredded cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with more chopped fresh parsley leaves if desired.