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“These are wonderful. They can be prepared and before baking, I put them in freezer bags for single serve lunches or dinners. They freeze well.”
1hr 10mins

Ingredients Nutrition


  1. Bring 4 quarts water to a boil in a large pot over high heat. Add bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up in 9 inch square baking dish.
  2. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside. (I cooked my rice in my microwaveable rice cooker while the peppers were cooking. Feel free to cook your rice in your preferred method.).
  3. Adjust oven rack to middle position and heat oven to 350°F.
  4. Meanwhile, heat 12 inch heavy bottomed skillet, such as a cast iron skillet, over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon or potato masher, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant about 30 seconds.
  5. Transfer beef mixture to bowl with rice; stir in tomato sauce about 1/4 cup at a time until it is the texture that you would like. Add 1 cup cheese, parsley and salt and pepper to taste. Using soup spoon, divide filling evenly among peppers. Sprinkle the remaining cheese over each pepper and bake in the preheated oven until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

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