- 8 large bell peppers
- 2 cups cooked basmati rice (from 1 cup dry rice)
- 1 pound lean ground beef, or chuck
- 2 tablespoons olive oil
- 1/2 cup diced bell peppers
- 1/2 cup diced sweet yellow onions
- 1/2 cup diced celery
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup tomato paste
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups shredded mild cheddar cheese, divided
Gather the ingredients.
Cut tops off peppers, dice tops only, and set aside. Remove seeds and membranes from peppers. Try not to pierce pepper flesh as this will prevent juices from leaking out during baking.
Fill a large pot half full with water. Add 1 teaspoon of salt and bring to a boil. Add peppers, reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Add olive oil to a large skillet over medium-high heat and brown ground beef.
Add diced vegetables and cook mixture until vegetables are tender but not overcooked.
Add tomatoes, tomato paste, crushed garlic, oregano, basil, Worcestershire sauce, 1 teaspoon salt, and black pepper. Simmer for about 10 minutes.
Add rice and cooked ground beef mixture to a large bowl, then stir to combine. Add half of the shredded cheddar cheese and stir to blend.
Stuff peppers with meat mixture and place in a 3-quart baking dish. Top each pepper with remaining cheese.
Bake at 350 F for about 30 minutes or until cheese just begins to bubble and brown.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels to check as manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.