Classic Stuffed Peppers

Everyone needs a delicious, Classic Stuffed Peppers recipe in their go-to recipe collection!

📝 Ingredients

• 1 cup uncooked long grain white rice
• 1 1/2 cups water
• 6 medium to large green bell peppers, with thick walls (about 2 pounds)
• 2 tablespoons extra virgin olive oil, plus more to oil inside of peppers
• 1 cup onions, diced
• 1 1/2 teaspoons garlic, finely minced
• 1 pound 80/20 ground beef
• 2 15.5-ounce cans diced tomatoes, drained but save 1/2 cup of liquid
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dry Italian seasoning
• 1 teaspoon Tabasco sauce
• 1 cup pizza sauce, jarred or homemade (Note: We liked the sweeter taste of the pizza sauce in this recipe versus traditional tomato sauce)
• 1 6-ounce can tomato juice
• 3 tablespoons tomato paste
• 2 tablespoon Worcestershire sauce
• 1 6-ounce can tomato juice
• 1/2 cup liquid drained from canned tomatoes

👨‍🍳 Instructions

1. 1Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool.
2. 2Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
3. 3Heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
4. 4Take the pepper tops and dice fine.
5. 5In a medium sauté pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.
6. 6Preheat oven to 350 degrees F.
7. 7In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, Tabasco sauce and jarred pizza sauce.
8. 8Add cooled rice and cooled onion mixture and mix to combine.
9. 9Oil the insides of each pepper with olive oil. Brush up the sides.
10. 10Divided mixture between the six peppers, mounding on top if necessary.
11. 11In a small sauce pan, place tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup.
12. 12Spoon this mixture on the tops of each pepper.
13. 13Mix the reserved half cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish, around the peppers.
14. 14Cover with parchment paper and foil and bake for 60 minutes.
15. 15Remove cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees F, pull from oven.
16. 16Let peppers rest for five minutes before serving.