Recipe Index

Ingredients

• 4 large red, orange or yellow bell peppers
• 2 tablespoons olive oil
• 1 cup finely chopped fennel bulb (about ½ a small bulb) or celery
• 1 cup finely chopped yellow onion (about 1 small)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red-pepper flakes
• 1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
• ¾ cup dry white wine, chicken broth or vegetable broth
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 cup cooked white or brown rice
• ¼ cup grated Parmesan
• 2 tablespoons minced fresh parsley, plus more for serving (optional)
• 1 cup shredded mozzarella, provolone or other semifirm cheese

Method

1. Heat the oven to 375°F and stand the bell peppers upright in a baking dish, trimming a thin slice from the base of any that will not sit flat and removing the tops, seeds and ribs.
2. Warm the olive oil in a large skillet over medium heat and cook the chopped fennel and onion for about 5 minutes until softened, then add the garlic, oregano and red-pepper flakes for a final minute.
3. Crumble the ground beef into the skillet, season it with the kosher salt and black pepper, and cook until well browned, breaking it into small pieces as it colours.
4. Pour in the white wine or broth and let it bubble down for a couple of minutes, scraping up the browned bits from the base of the pan.
5. Stir in the fire-roasted tomatoes and simmer the mixture for about 5 minutes until slightly thickened, then fold in the cooked rice, Parmesan and parsley and taste for salt and pepper.
6. Spoon the filling firmly into the hollow peppers, mounding it at the top, and pour a little water into the base of the dish so the pepper bases steam as they bake.
7. Cover the dish with foil and bake for about 35 minutes, until the peppers have softened but still hold their shape.
8. Uncover the dish, scatter the mozzarella over each pepper, and bake for 10 to 15 minutes more until the cheese is melted and lightly golden, then scatter extra parsley over the peppers before serving.

Total: 1h 15m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data