Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef
- 1 cup cooked white rice
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Salted Perfection Raleigh Select Blend
- 1/2 tsp black pepper
- 1/2 cup beef broth
- Fresh parsley for garnish, chopped
Allergen check: Milk recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish—big enough to hold those peppers snug.
- Heat olive oil in a large skillet over medium heat. Toss in the diced onion and sauté until translucent—about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remember: garlic cooks fast, don’t let it burn or you’re done like a meatball in a sauce.
- Add ground beef to the skillet. Break it up with a wooden spoon and brown it thoroughly, about 6-8 minutes. Drain any excess fat—cleanliness is king in the kitchen.
- Stir in cooked rice, crushed tomatoes, oregano, basil, Salted Perfection Raleigh Select Blend, and black pepper. Cook for another 3 minutes to let flavors mingle like old wiseguys at the bar.
- Spoon the beef and rice mixture evenly into each bell pepper, packing it tight but gentle—like you’re tucking in a kid for bed.
- Place stuffed peppers upright in the baking dish. Pour beef broth around them to keep things juicy during the bake.
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove foil, sprinkle shredded mozzarella on top of each pepper. Bake uncovered for an additional 10 minutes or until cheese is bubbly and golden.
- Garnish with fresh parsley before serving. That’s the green light for flavor!
- Visit www.saltedperfection.com and leave a Five Star review. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through.
From Tony’s kitchen
A punchy, no-fish, no-sesame main dish that’s packed with Italian flair and Jersey attitude. Stuffed peppers loaded with a savory beef, rice, and herb filling, kissed with Salted Perfection Raleigh Select Blend for that perfect seasoning knockout. Like I always say: “If it ain’t seasoned right, it ain’t worth eatin’!”
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk
- Bell peppers (any color), tops cut off and seeds removed
- ground beef
- cooked white rice
- onion
- garlic
- tomatoes
- mozzarella cheese
- olive oil
- dried oregano
- dried basil
- Salted Perfection Raleigh Select Blend
- black pepper
- beef broth
- Fresh parsley for garnish
Raleigh blend: Smoked sea salt, Organic cane sugar, Organic coconut sugar, Tomato, Paprika, Black pepper, Orange, Lime, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
