Ingredients:

  • 4 large Bell Peppers (any colour)
  • 1 tbsp (15 ml) Olive Oil (for brushing)
  • Pinch of Kosher Salt and Black Pepper
  • 1 tbsp (15 ml) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb (450 g) Lean Ground Beef (85% lean)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • ½ tsp Smoked Paprika
  • 1 tsp Worcestershire Sauce
  • 1 cup (240 ml) Cooked White Rice (cooled)
  • 1 cup (240 ml) Beef Stock (divided)
  • Salt and Black Pepper, to taste
  • 1 can (14.5 oz / 410 g) Crushed Tomatoes
  • 1 tbsp Tomato Purée (paste)
  • 1 tsp Granulated Sugar
  • 1 cup (115 g) Grated Mature Cheddar Cheese
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F / 190°C. Wash the peppers, slice off the tops, and remove the seeds and membranes. Brush the insides and outsides lightly with olive oil and season with salt. Place them cut-side up in a baking dish. Pour about ½ inch (1 cm) of water into the bottom of the dish.
  2. Bake the empty peppers for 10–15 minutes until they begin to soften slightly. Remove from the oven and carefully drain the water from the dish.
  3. Prepare the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until soft. Add the minced garlic and cook for 1 minute.
  4. Add the ground beef to the skillet and cook until fully browned. Drain any excess grease. Stir in the dried oregano, thyme, smoked paprika, and Worcestershire sauce. Cook for 1 minute to toast the spices.
  5. In a large bowl, combine the seasoned meat mixture, the cooked rice, and ½ cup of the beef stock. Mix thoroughly and adjust seasoning (salt and pepper) to taste.
  6. Prepare the sauce: In the baking dish, whisk together the crushed tomatoes, the remaining ½ cup of beef stock, tomato purée, and granulated sugar. Season lightly.
  7. Stuff the Peppers: Carefully spoon the filling mixture into each par-baked pepper, mounding the filling slightly. Ensure the stuffed peppers are snugly seated in the tomato sauce.
  8. Initial Bake: Cover the baking dish tightly with foil. Bake for 25 minutes.
  9. Remove the foil and sprinkle the grated cheddar cheese evenly over the tops of the stuffed peppers.
  10. Final Bake: Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the cheese is melted and golden. Rest for 5 minutes before serving. Garnish with fresh chopped parsley.