Entree: United States – Nevada (Southwestern United States) – Reno Stuffed Bell Peppers

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 6 large bell peppers (tops removed, seeds discarded)
- 1 lb (454 g) ground beef
- 1/2 cup (90 g) long-grain white rice (uncooked)
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz/425 g) tomato sauce
- 1/2 cup (120 ml) beef broth
- 1 large egg (approx. 50 g)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2.6 g) chili powder
- 1/2 tsp (1.3 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil
- 1 cup (115 g) shredded sharp cheddar cheese
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

Short Description:
Hearty baked bell peppers stuffed with a savory mixture of ground beef, long-grain rice, onions, and a tomato-based sauce, finished with melted cheddar. A comforting, oven-baked main course ideal for family dinners.

Regional Notes:
This Reno version emphasizes a robust, tomato-forward filling with ground beef and rice to reflect Nevada's hearty Southwestern-influenced comfort food. Compared with lighter Mediterranean stuffed peppers, the Reno variation uses a thicker tomato sauce, Worcestershire, and warming spices for a more substantial entree.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 ml) of the olive oil.
2. Cook the rice: bring 1 cup (240 ml) water to a boil in a small saucepan, add the 1/2 cup (90 g) rice, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
3. Meanwhile, prepare the peppers: trim the tops of the peppers and remove ribs and seeds; if needed, slice a thin bit from the bottom so they sit upright (do not make holes through the bottom). Set aside.
4. Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add the garlic and cook 30 seconds until fragrant.
5. Add the ground beef to the skillet. Break it up with a spoon and cook 6–8 minutes until browned and no longer pink. Drain excess fat if necessary.
6. Stir in the cooked rice, tomato sauce, beef broth, Worcestershire sauce, chili powder, cumin, oregano, salt, and pepper. Cook 2–3 minutes until mixture is well combined and slightly thickened. Remove from heat and stir in the egg to bind the filling.
7. Spoon the beef and rice mixture into each prepared bell pepper, packing gently and mounding slightly. Place the stuffed peppers upright in the prepared baking dish. Pour any remaining sauce from the skillet over and around the peppers.
8. Cover the dish tightly with aluminum foil and bake in the preheated oven 30–35 minutes, until the peppers are tender when pierced with a fork.
9. Remove the foil, sprinkle the shredded cheddar evenly over the peppers, and return to the oven uncovered for 5–10 minutes, until cheese is melted and bubbly.
10. Let the peppers rest 5 minutes before serving. Garnish with chopped fresh parsley and spoon some of the pan sauce over each serving.