Gr Round Stuffed Peppers

These are the stuffed peppers that have been on American dinner tables since the 1950s, and the recipe has stayed mostly unchanged for a reason: it just works. Ground round (a leaner cut than chuck) browns with onion, then simmers with stewed tomatoes, rice, and Worcestershire sauce until the filling is savory and cohesive. Sharp aged cheddar melts into the mixture and tops the peppers for a bubbly finish.

Pre-cooking the peppers is the move that separates a good batch from a watery mess. Five minutes in boiling salted water softens the green bell pepper just enough to remove that raw vegetal bite, while leaving enough structure for the pepper to hold its shape during the bake. Skip this step and you’ll bite into a tough, half-cooked shell.

Ground round (90% lean) keeps the filling from getting greasy after the Worcestershire sauce and tomato liquid mingle. Worcestershire is the secret weapon: just two tablespoons add umami depth that elevates this past basic ground beef territory. Don’t skip it.

The rice should be just shy of done when you stuff the peppers. It finishes cooking in the oven and absorbs the rest of the tomato liquid as it bakes.

Pro Tips

• Cut the tops off straight, not at an angle; angled cuts mean uneven baking and uneven filling.
• Stand the peppers in a tight-fitting baking dish (a 10×6 inch pan as the recipe suggests) so they support each other and don’t tip over.
• Sub vegetable oil for the lard if you don’t keep it on hand; the result is nearly identical.
• Reserve the chopped pepper tops; chop them and add to the filling for extra pepper flavor and zero waste.

Variations

• Use a mix of red, yellow, and orange bell peppers for a sweeter, more colorful presentation.
• Add 1 teaspoon of dried Italian herbs or oregano for a Mediterranean lean.
• Sub ground turkey or Italian sausage for the beef; both work without changing the simmer time.