American · main

Baked Stuffed Peppers with Beef and Rice

Baked Stuffed Peppers with Beef and Rice reads umami 7.1, richness 5.6 and salinity 4.8 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 9 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.1 · Richness 5.6 · Salinity 4.8 · Allium 4.3 · Sweetness 3.2 · Funk & Ferment 2.4 · Sourness 2.3 · Herbaceous 2.2 · Nutty 2.1 · Fruity 1.9 · Warm Spice 1.3 · Bitterness 1.2 · Earthy 1.0 · Citrus 0.8 · Heat 0.8 · Floral 0.7

What's in it (16)

• bell peppers — 600 g
• olive oil — 27 g
• extra-lean ground beef — 454 g
• yellow onion — 110 g
• garlic — 9 g
• salt — 7 g
• black pepper — 3 g
• dried leaf oregano — 1 g
• tomatoes — 411 g
• tomato paste — 15 g
• worcestershire sauce — 5 g
• long-grain white rice — 355 g
• mozzarella cheese — 114 g
• parmesan cheese — 28 g
• low-sodium beef broth — 237 g
• parsley — 7 g

Time & effort: about 1 hr 9 min · effort: involved

Nutrition (per 100 g, engine-estimated): 118 kcal, 7.1 g protein, 2.9 g fat, 15.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 400°F. Bring a large pot of generously salted water to a boil, then blanch the pepper halves cut-side down for 4 minutes, just until they begin to soften but still hold their shape. Drain cut-side down on a clean towel while you build the filling.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground beef, 1/2 teaspoon of the salt, and the black pepper; cook, breaking the meat into small crumbles, until deeply browned with no pink remaining, 6-7 minutes. Transfer the beef to a large bowl, leaving any fat in the skillet.
3. Add the remaining 1 tablespoon olive oil to the skillet along with the onion; cook over medium heat, stirring occasionally, until softened and translucent, 4-5 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute more.
4. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce; cook, stirring often, until slightly thickened and the raw tomato paste smell is gone, 3-4 minutes.
5. Return the browned beef to the skillet along with the rice, 1/2 cup of the mozzarella, the Parmesan, and the remaining 1 teaspoon salt. Stir until evenly combined and heated through, about 2 minutes; taste and adjust salt.
6. Pour the beef broth into a 9x13-inch baking dish. Arrange the pepper halves cut-side up in the dish and pack each one generously with the filling, mounding slightly on top.
7. Cover the dish tightly with foil and bake until the peppers are fork-tender, 35-40 minutes.
8. Remove the foil, sprinkle the remaining 1/2 cup mozzarella over the peppers, and bake uncovered until the cheese is melted and lightly golden, 8-10 minutes.
9. Let the peppers rest 5 minutes, then scatter with parsley and serve directly from the baking dish, spooning the pan juices over the top.

Dishes with a similar flavor shape

• Turkey Meatballs in Marinara over Spaghetti — Italian-American
• Pasta Fagioli with Italian Sausage — Italian-American
• Spaghetti and Meatballs — Italian-American
• Italian Wedding Soup — Italian
• Minestrone with Parmesan Rind — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.