Look for peppers that are the same size for uniformity, which will make filling them easier.

Chopping the tops of the peppers and using them in the stuffing mixture minimizes food waste.

Lightly coat an 11-by-7-inch baking dish with cooking spray.

overhead view of melted cheese topped stuffed bell peppers in a dish

Photo:Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Cut tops from peppers; remove and discard ribs and seeds.

Coarsely chop pepper tops, discarding stems; set aside chopped peppers (about 112 cups).

Let stand at room temperature until cool enough to handle, about 10 minutes.

overhead view of bell peppers with the tops cut off and some diced bell peppers on a cutting board

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Do not turn off the oven.

Meanwhile, stir garlic-and-herb seasoning, salt and smoked paprika together in a small bowl.

Heat 1 tablespoon oil in a large skillet over medium-high heat.

overhead view of bell peppers in a dish with the tops cut off, stuffed with meat and rice mixture, pan of red sauce to the side

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Transfer the meat to a medium bowl.

Without wiping the pan clean, add the remaining 1 tablespoon oil to the drippings.

Add the vegetables to the bowl with the meat.

overhead view of 6 bell peppers in a dish with the tops cut off, four of them topped with shredded cheese and two of them stuffed with meat and red sauce; bowl of shredded cheese on the side

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Without wiping the pan clean, add tomato sauce and hot sauce to the drippings.

Stir to release any browned bits from the bottom of the pan, then remove from heat.

Prepare rice according to package directions; add to the meat and vegetable mixture.

Spoon the remaining tomato sauce mixture over the peppers; top with the remaining 1 cup cheese.

Sprinkle with the remaining 1/4 cup parsley.

Let stand at room temperature while the oven preheats.

Bake bell peppers as directed in Step 1, then proceed with Step 4.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.