August heat and heavy cooking do not mix. That is exactly when stuffed bell peppers earn their place as the ultimate summer dinner — everything cooks in one dish, the oven does the work, and the result tastes like Sunday supper without the Sunday effort. Sweet red and green peppers, at their peak right now, become edible bowls that soak up juicy beef, tender rice, and slow-simmered tomato sauce. It is nostalgic, hearty, and surprisingly light — the kind of meal that feels like a hug but does not weigh you down when the temperature is still pushing ninety outside.
Ingredients:
- 6 large bell peppers (a mix of red and green), tops cut off and seeds removed
- 1 lb lean ground beef
- 1 medium yellow onion, finely chopped
- 1 cup cooked white rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
Instructions:
Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the bell peppers and cook for 5 minutes to soften slightly. Remove with tongs and arrange cut-side up in a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and the onion is translucent, about 6 to 8 minutes. Drain excess fat. Add the garlic and cook for 1 minute until fragrant.
Stir in the cooked rice, half of the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well and let simmer for 2 minutes.
Spoon the beef mixture evenly into each bell pepper, packing it gently. Pour the remaining tomato sauce over the tops of the stuffed peppers and into the bottom of the baking dish.
Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle cheddar cheese over each pepper if using, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh parsley and spoon the pan sauce over the top. Serve with crusty bread or a simple green salad.
Yield: 6 servings
