A delightful twist on the classic stuffed bell peppers, featuring a cheesy beef and rice filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the tops off the bell peppers and remove seeds and membranes.
Save the tops for garnish or chop them to add to the filling.
Boil the bell peppers in a large pot of water for 5 minutes, then drain and set aside.
Boiling softens the peppers, making them easier to stuff and bake.
In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender.
Break up the beef into small pieces for even cooking.
Add the diced tomatoes, salt, and Worcestershire sauce to the skillet and stir to combine.
Let the mixture simmer for a few minutes to meld the flavors.
Mix the cooked rice into the beef mixture until well combined.
Ensure the rice is evenly distributed for consistent stuffing.
Stuff each bell pepper with the beef and rice mixture and place them upright in a baking dish.
Pack the filling tightly to maximize the amount in each pepper.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Covering helps retain moisture during baking.
Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 5 minutes.
Baking uncovered allows the cheese to melt and slightly brown.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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