Classic Stuffed Peppers
Faith Kennedy
4
20 minutes
45 minutes
585
American
Dinner, Entree, Main Meal
Stuffed peppers are one of those timeless dinners that never really need reinventing. Sweet bell peppers are filled with a hearty mixture of browned beef, tender rice, tomato, onion, and herbs, then baked until the peppers are perfectly tender and the cheese on top is melted and golden. Cooking them in cast iron gives the tomato sauce and beef filling beautifully caramelized edges and makes this an easy, comforting meal to bring straight from the oven to the table.
Ingredients
3-4 large bell peppers, any color
1 lb ground beef
1 tbsp olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp tomato paste
1 cup cooked white rice
1 cup crushed tomatoes
½ cup beef broth
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup grated Parmesan
1 cup shredded mozzarella
2 tbsp fresh parsley, chopped
Fresh basil, for finishing (Optional)
Directions
Preheat your oven to 400°F. Slice the peppers in half from top to bottom and remove the seeds and membranes. Arrange them cut-side up in a lightly oiled Lancaster Cast Iron No. 10 Skillet.
Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and cook for another 30 seconds.
Add the ground beef and cook until deeply browned, breaking it apart as it cooks. Stir in the tomato paste, Italian seasoning, oregano, paprika, salt, and pepper. Cook for another minute so the tomato paste and herbs can develop their flavor.
Stir in the crushed tomatoes, beef broth, cooked rice, and Parmesan. Let the mixture simmer for 5–7 minutes, until thick and rich. Remove from the heat and fold in the fresh parsley.
Spoon the filling generously into each pepper, letting it mound slightly over the top. Pour a small splash of beef broth or water into the bottom of the skillet to help the peppers steam as they bake.
Cover the skillet loosely with foil and bake for 25 minutes. Remove the foil and top each pepper generously with mozzarella.
Return to the oven uncovered for another 10–12 minutes, until the peppers are tender and the cheese is melted and golden. For an extra-browned top, finish under the broiler for 1–2 minutes.
Let the peppers rest for a few minutes before finishing with fresh basil and Parmesan. Serve right from the skillet with some of that rich tomato sauce spooned over the top.
Don’t be afraid to let the filling get a little browned around the edges. Those caramelized bits that form where the tomato sauce meets the skillet are part of what makes this version so good.
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