Classic American Stuffed Bell Peppers

Preheat Oven

Preheat your oven to 375°F.

Cook the Rice

Combine 1 cup rice and 2 cups beef broth in a medium saucepan over medium-high heat.

Bring the broth to a boil, then reduce heat to low and cover with a lid.

Cook for 15 minutes, then remove from heat and let sit covered for 5 minutes.

Fluff the cooked rice gently with a fork and set aside.

Blanch the Peppers

Fill a large pot with water, add 1/2 teaspoon salt, and bring to a boil over high heat.

Carefully lower the prepared peppers into the boiling water.

Blanch the peppers for 3 minutes, then remove and place cut-side down on a paper towel to drain.

Make the Filling

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly.

Add the ground beef to the skillet and break it apart with a wooden spoon.

Cook the beef, stirring and breaking it up, until no pink remains, about 6 minutes.

Carefully tilt the skillet and spoon out any excess grease.

Season the Filling

Add the diced tomatoes (with their liquid) to the skillet and stir to combine.

Add the Italian seasoning, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper.

Stir everything together and cook for 2 minutes.

Remove the skillet from heat and fold in the cooked rice until evenly combined.

Stir in 1/2 cup of the shredded cheddar cheese until melted and combined.

Assemble the Peppers

Pour the tomato sauce into the bottom of a 9x13-inch baking dish and spread it evenly.

Stand the blanched peppers upright in the baking dish, cut-side up.

Spoon the beef and rice filling firmly into each pepper, dividing it equally.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops of the stuffed peppers.

Bake

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Rest and Serve

Remove the dish from the oven and let the peppers rest for 5 minutes.

Garnish each pepper with fresh chopped parsley and serve with the tomato sauce from the bottom of the dish spooned over the top.