Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb lean ground beef
  • 0.25 tsp baking soda
  • 2 cups cooked long-grain white rice, cooled
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes, drained slightly
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup tomato sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat and Prep. Set your oven to 375°F (190°C). Slice the tops off the bell peppers, remove ribs and seeds, and trim the bottoms slightly if necessary for stability. Rub the exterior with olive oil and salt. Note: Salting the skin now ensures the pepper itself isn't bland.
  2. Tenderize the Meat. Mix the ground beef with the baking soda and a pinch of salt. Let it sit for 15 minutes while you dice your onions and garlic.
  3. Sear the Beef. In a large skillet over medium high heat, brown the ground beef and diced onions until the meat is deeply browned and onions are translucent.
  4. Bloom the Aromatics. Stir in minced garlic and tomato paste for 1 minute until the paste turns a dark brick red. Note: This removes the metallic taste from the paste.
  5. Mix the Filling. In a large mixing bowl, combine the beef mixture, cooked rice, diced tomatoes, Worcestershire sauce, oregano, and smoked paprika. Fold together until the mixture is evenly coated and cohesive.
  6. Prepare the Base. Pour the 0.5 cup of tomato sauce into the bottom of your 9x13 inch baking dish. This creates a moist environment and prevents the peppers from sticking.
  7. Stuff the Vessels. Stuff each pepper generously with the filling, pressing down slightly to ensure there are no air pockets, and place them upright in the dish.
  8. The Steam Phase. Cover the dish tightly with aluminum foil. Bake for 30 minutes until the peppers are tender when pierced with a fork.
  9. The Cheese Phase. Remove the foil, top each pepper with the shredded cheddar cheese, and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and starting to brown.
  10. Garnish and Rest. Let the peppers sit for 5 minutes before serving. Sprinkle with fresh parsley to add a pop of brightness and color.