Ground Beef Stuffed Green Bell Peppers with Cheese Recipe

Heat the oven to 190°C / 375°F. Cut off the tops, remove seeds and membranes. If needed, shave a thin slice off the bottom so they stand up—don’t cut too much.

In a skillet over medium heat, cook the ground beef until it starts to brown. Add the onion and stir until softened, about 3–4 minutes.

Stir in the rice, tomato, salt, and Worcestershire sauce. Pour in the water, cover, and simmer on low until the rice is halfway cooked, 8–10 minutes. If it looks dry, add a splash more water.

Spoon the filling into the peppers without packing it too tightly. Leave a little space at the top so the rice has room to expand.

Set the peppers upright in a baking dish. Add a little water to the bottom of the dish (about 1 cm / 1/2 inch) to keep them moist. Bake 30–35 minutes, until the peppers are tender.

Sprinkle cheddar over each pepper and bake 3–5 minutes more, just until melted. Let them rest for 5 minutes before serving.