Making Stuffed Beef and Rice Peppers is a straightforward process, and with these step-by-step instructions, you’ll be enjoying this delicious meal in no time.

Step 1: Prepare the Peppers

1. Preheat your oven to 375°F (190°C). Preheating the oven ensures that the peppers cook evenly and reach the desired tenderness.
2. Wash the bell peppers thoroughly. Rinse the peppers under cold water to remove any dirt or residue.
3. Cut off the tops of the bell peppers. Using a sharp knife, carefully cut off the tops of the peppers, about ½ to 1 inch from the stem end. Set the tops aside; you can chop them and add them to the filling for extra flavor and texture if desired.
4. Remove the seeds and membranes from inside the peppers. Use a spoon or your fingers to scoop out the seeds and white membranes from inside each pepper. Ensure you remove all seeds and membranes for a clean taste and texture.
5. Blanch the peppers (optional but recommended for slightly softer peppers). Bring a large pot of salted water to a boil. Carefully place the hollowed-out peppers into the boiling water and blanch for 3-5 minutes. Blanching softens the peppers slightly, making them easier to eat and helping them cook more evenly in the oven. Remove the peppers with tongs and drain them upside down on paper towels to remove excess water. This step is optional, but it helps achieve a more tender pepper.

Step 2: Prepare the Beef and Rice Filling

1. Heat olive oil in a large skillet over medium heat. Place the skillet over medium heat and add the olive oil. Allow the oil to heat up until it shimmers slightly.
2. Add diced onion and cook until softened, about 5-7 minutes. Add the diced onion to the hot skillet and sauté, stirring occasionally, until it becomes translucent and softened. This step releases the onion’s flavor and aroma.
3. Add minced garlic and cook for 1 minute more, until fragrant. Add the minced garlic to the softened onion and cook for about a minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Add the ground beef to the skillet with the onion and garlic. Use a wooden spoon or spatula to break the beef into smaller pieces as it cooks. Cook until the beef is no longer pink and is browned throughout. Drain off any excess grease from the skillet. Draining the grease helps to prevent the stuffed peppers from becoming oily.
5. Stir in diced tomatoes (undrained), tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Add the undrained diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper to the skillet with the browned beef. Stir everything together well to combine all the ingredients evenly.
6. Simmer the filling for 5-10 minutes, allowing the flavors to meld. Reduce the heat to low and simmer the filling for 5-10 minutes, stirring occasionally. Simmering allows the flavors to blend together and deepen, creating a richer and more cohesive filling.

Step 3: Stuff and Bake the Peppers

1. Spoon the beef and rice filling into each bell pepper, filling them generously. Using a spoon, carefully fill each hollowed-out bell pepper with the prepared beef and rice filling. Pack the filling in firmly but not too tightly. Mound the filling slightly on top of each pepper.
2. Place the stuffed peppers in a baking dish. Arrange the stuffed peppers upright in a baking dish. Choose a baking dish that is just large enough to hold all the peppers snugly. You can add a small amount of water (about ½ cup) to the bottom of the baking dish to prevent the peppers from sticking and to create a bit of steam during baking, which helps them cook more evenly.
3. Cover the baking dish with foil. Cover the baking dish tightly with aluminum foil. Covering the dish helps to trap moisture and steam, preventing the peppers from drying out and ensuring they cook through.
4. Bake for 30 minutes. Bake the stuffed peppers in the preheated oven for 30 minutes, covered with foil.
5. Remove the foil and sprinkle mozzarella cheese over the tops of the peppers. Carefully remove the foil from the baking dish. Sprinkle shredded mozzarella cheese evenly over the tops of each stuffed pepper.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Return the baking dish to the oven and bake for another 10-15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown. The peppers should be tender when pierced with a fork.
7. Let the stuffed peppers rest for a few minutes before serving. Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the filling to set slightly and the peppers to cool down enough to handle comfortably.
8. Garnish with fresh parsley (optional) and serve hot. Garnish the stuffed peppers with chopped fresh parsley, if desired, for a pop of color and fresh flavor. Serve the Stuffed Beef and Rice Peppers hot and enjoy!