Ingredients:

  • 6 large bell peppers
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tsp baking soda
  • 1.5 cups cooked long-grain white rice, cooled
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 cup freshly grated Parmesan cheese
  • 15 oz tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 cup shredded Monterey Jack or Mozzarella cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the tops off the peppers and remove the seeds and membranes. Rub the insides and outsides with olive oil and a pinch of salt.
  2. Place the peppers upright in a 9x13 inch baking dish and par-roast for 15 minutes to soften the structure and evaporate excess moisture.
  3. Sprinkle the 1 tsp of baking soda over 1 lb ground beef and let it sit for 15 minutes to tenderize the proteins.
  4. In a large skillet over medium-high heat, sauté the diced onions until translucent. Add the ground beef, breaking it into small crumbles, and cook until browned. Stir in the minced garlic, smoked paprika, and dried oregano.
  5. In a large mixing bowl, combine the browned beef mixture, cooked rice, Parmesan cheese, Worcestershire sauce, and tomato sauce. Mix until thoroughly incorporated.
  6. Stuff the par-roasted peppers generously with the filling and shredded Monterey Jack or Mozzarella cheese.
  7. Lower the oven temperature to 350°F. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and top each pepper with a generous amount of Monterey Jack cheese. Return to the oven for another 10 to 15 minutes until the cheese is bubbling and golden brown.