Ingredients:

  • 6 medium bell peppers (any colour, or a mix)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend recommended)
  • 1 medium onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 cup cooked long-grain rice
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cut off the tops of the peppers. Remove seeds and membranes.
  2. In the skillet or Dutch oven, sauté onion and garlic in olive oil until softened. Add oregano, basil, and red pepper flakes (if using).
  3. Stir in crushed tomatoes, tomato sauce, and vegetable broth. Season with salt and pepper. Simmer gently.
  4. In a separate skillet, brown ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  5. Add onion, carrot, and celery to the beef. Cook until softened. Add garlic, Italian seasoning, and smoked paprika.
  6. In a mixing bowl, combine the cooked beef mixture, cooked rice, parsley, egg, and Parmesan cheese (if using). Season with salt and pepper.
  7. Fill each pepper with the beef mixture, packing it in firmly.
  8. Place the stuffed peppers upright in the baking dish, nestled in the tomato sauce.
  9. Bring the sauce to a simmer on the stovetop (if using a skillet) then transfer to a preheated oven at 375°F (190°C), or continue simmering in the Dutch Oven. Bake for 40-45 minutes, or until the peppers are tender and the filling is cooked through. Visual cue: Peppers should be slightly softened and the filling slightly browned.
  10. Let the peppers rest for 5-10 minutes before serving.