Entree: United States – New Jersey – New Jersey Stuffed Peppers

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 6 large bell peppers (assorted colors if available), tops cut off and seeds removed
- 1 lb (454 g) ground beef
- 1 cup (185 g) long-grain white rice, uncooked
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, drained slightly
- 1/2 cup (120 ml) beef broth or water
- 1 large egg (approx. 50 g), lightly beaten
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/2 tsp (1.5 g) black pepper
- 1 tsp (1 g) dried oregano
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (100 g) shredded mozzarella or sharp cheddar cheese, divided
- 2 tbsp (30 g) grated Parmesan cheese (optional)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Butter or nonstick spray for the baking dish

Instructions

Short Description:
Classic New Jersey stuffed peppers—large bell peppers filled with a savory mix of ground beef, cooked rice, onion, garlic, and tomato sauce, baked until tender and topped with melting cheese. A hearty, home-style main course built around locally grown New Jersey bell peppers.

Regional Notes:
This Mid-Atlantic/New Jersey version relies on locally grown bell peppers and a straightforward beef-rice-tomato filling rather than sausage or exotic spices found in other regional variants. The sauce is simple tomato-forward, reflecting garden-fresh summer produce common in New Jersey home cooking.

1. Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x13-inch (23x33 cm) baking dish.
2. Cook the rice: bring 2 cups (480 ml) water to a boil, add a pinch of salt and the 1 cup (185 g) rice, reduce heat, cover and simmer 15–18 minutes until tender. Fluff with a fork and set aside to cool slightly.
3. While rice cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
4. Add 1 lb (454 g) ground beef to the skillet. Break up and brown until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in 1/2 cup (120 ml) beef broth or water, 1 can (15 oz / 425 g) tomato sauce, 1 can (14.5 oz / 411 g) diced tomatoes, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) kosher salt, 1/2 tsp (1.5 g) black pepper, 1 tsp (1 g) dried oregano and 1 tsp (4 g) sugar if using. Simmer 3–5 minutes to meld flavors. Remove from heat and let cool 5 minutes.
6. In a large bowl combine the cooked rice, beef-tomato mixture, 1 large beaten egg (approx. 50 g), and 1/4 cup (15 g) chopped parsley. Taste and adjust seasoning.
7. Trim the bottoms of the bell peppers if needed so they sit upright, being careful not to make holes. Spoon the filling into each pepper, packing lightly, and leave about 1/4 inch (6 mm) headroom.
8. Pour any remaining tomato sauce from the skillet into the bottom of the prepared baking dish to about 1/2 cup (120 ml) depth; this keeps peppers moist during baking.
9. Place the stuffed peppers upright in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
10. Remove foil, sprinkle the tops of the peppers with the remaining 3/4 cup (75 g) shredded mozzarella or cheddar and the 2 tbsp (30 g) grated Parmesan if using. Return to oven uncovered and bake 10–15 more minutes until cheese is melted and peppers are tender when pierced with a fork.
11. Let rest 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve each person one pepper (6 servings) with spoonfuls of the pan sauce.