Cheesy Beef and Rice Stuffed Peppers

Make it

Instructions

1. 01

   Heat the oven and prepare the peppers

   Set an oven rack in the center position and heat the oven to 400°F. Line a 9-by-13-inch baking dish with foil, leaving a small overhang for easy cleanup, then brush the foil with 1 tbsp olive oil. Wash and thoroughly dry 4 each bell peppers. Halve them lengthwise through the stems, remove the seeds and white ribs, and arrange the halves cut-side up in the lined, greased dish. Bake until the peppers have begun to soften but still hold their shape, about 15 minutes. | Why: Pre-roasting gives the peppers a head start so they finish tender when the filling is hot and the cheese melts.

2. 02

   Cook and rest the rice

   While the peppers bake, rinse 1 cup long-grain white rice in a fine-mesh sieve under cool water until the water runs mostly clear. Put it in a medium saucepan with 2 cups water and 1/4 tsp kosher salt. Bring to a boil over high heat, stir once, cover, reduce to low, and cook until the water is absorbed and small steam holes appear on the surface, about 15 minutes. Remove from the heat and keep covered for 5 minutes, then fluff with a fork. | Why: Rinsing keeps the grains separate, and the covered rest finishes the rice gently without scorching it.

3. 03

   Make the savory beef filling

   Heat a large skillet over medium-high heat. Add 1 lb lean ground beef and break it into small crumbles with a wooden spoon; cook until no pink remains and the beef is lightly browned, 5 to 7 minutes. If there is more than a thin sheen of fat, carefully drain it off. Add 1 each yellow onion, 3 each garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring, until the onion is soft and fragrant, about 4 minutes. Stir in 14.5 oz canned diced tomatoes and simmer until the juices lightly coat the beef, about 3 minutes. Take the skillet off the heat and fold in the fluffed rice. | Why: Browning builds deep flavor, while simmering the tomatoes concentrates the filling so it stays hearty rather than watery.

4. 04

   Fill, bake, and serve

   Remove the baking dish from the oven and carefully spoon the beef-and-rice filling into the pepper halves, mounding it slightly. Sprinkle 1 1/2 cups shredded sharp cheddar cheese evenly over the tops. Return the dish to the oven and bake until the cheese is melted with browned spots and the peppers yield easily when pierced with a paring knife, 12 to 15 minutes. Let stand for 5 minutes. Sprinkle with 2 tbsp fresh parsley and serve hot. | Why: The final bake melds the filling with the tender peppers, and a brief rest makes the portions easier to serve cleanly.