Stuffed Peppers

Ingredients

• 4 bell peppers (Large red, orange, or yellow peppers; halved lengthwise with cores, seeds, and ribs removed)
• 2 tbsp olive oil
• 1 cup fennel bulb (Finely chopped; about ½ a small bulb. Celery may be substituted.)
• 1 cup yellow onion (Finely chopped; about 1 small onion)
• 3 cloves garlic (Minced)
• 1 tsp dried oregano
• 0.5 tsp red-pepper flakes
• 1 lb ground beef (At least 15 percent fat; ground turkey, chicken, or pork may be substituted)
• 0.75 cup dry white wine (Chicken broth or vegetable broth may be substituted; use ½ cup in the filling and ¼ cup in the baking dish)
• 14 oz diced fire-roasted tomatoes (One 14-ounce can, including juices)
• 1.5 tsp kosher salt (Plus more to taste)
• 0.5 tsp black pepper (Plus more to taste)
• 1 cup cooked white or brown rice
• 0.25 cup Parmesan (Grated)
• 2 tbsp fresh parsley (Minced; plus more for serving, optional)
• 1 cup mozzarella (Shredded; provolone or another semifirm cheese may be substituted)

Steps

1. 1

   Heat the oven to 400°F. Halve the peppers lengthwise and carefully remove the cores, seeds, and ribs with a paring knife. Arrange the pepper halves cut-side up in a 9-by-13-inch pan or another baking dish in which they fit snugly.

2. 2

   In a large 12-inch skillet, heat the olive oil over medium heat.

3. 3

   Add the fennel and onion. Cook, stirring occasionally, for 6 to 8 minutes, until tender.

4. 4

   Stir in the garlic, oregano, and red-pepper flakes. Cook for about 1 minute, until the garlic is fragrant.

5. 5

   Add the ground meat and cook for 3 to 5 minutes, breaking it up with a wooden spoon, until it is no longer pink.

6. 6

   Add ½ cup of the wine. Increase the heat to medium-high and cook, scraping the bottom of the skillet, until the liquid has reduced by about half.

7. 7

   Add the tomatoes and their juices, salt, and pepper. Bring the mixture to a boil.

8. 8

   Remove the skillet from the heat. Stir in the cooked rice, Parmesan, and parsley, if using. Taste and adjust the seasonings.

9. 9

   Divide the filling evenly among the pepper halves.

10. 10

    Pour the remaining ¼ cup wine into the bottom of the baking dish.

11. 11

    Wrap the dish tightly with foil. Bake for 35 to 40 minutes, until a paring knife easily pierces the peppers.

12. 12

    Remove the foil and spoon any juices accumulated in the bottom of the pan over the peppers.

13. 13

    Sprinkle the mozzarella evenly over the peppers. Return the uncovered dish to the oven and bake for another 10 to 15 minutes, until the cheese is melted and beginning to brown.

14. 14

    Allow the peppers to cool for 5 minutes. Sprinkle with additional parsley, if using, and serve hot.

Notes

For a speedy weeknight dinner, prepare the filling, stuff the peppers, and refrigerate for up to 24 hours before baking. Nutrition estimates vary with the choice of meat and cheese.

Nutrition per serving

• main
• baked
• comfort food
• make-ahead
• gluten-free
• high-protein
• family dinner