Follow these steps carefully for a perfect Stuffed Bell Pepper Rice Bake:

1. Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Wash the bell peppers, slice them in half lengthwise (from stem to bottom), and remove the seeds and membranes. Arrange the pepper halves cut-side-up in the prepared baking dish. If desired, pour ½ cup of water or broth into the bottom of the dish – this helps the peppers steam and soften as they bake.
2. Cook Aromatics and Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Brown the Beef: Add the lean ground beef to the skillet. Break it apart with a spoon and cook until it’s thoroughly browned and no longer pink, stirring occasionally. Drain off any excess grease.
4. Combine Filling Ingredients: Reduce the heat to medium. Stir the cooked rice, undrained diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper into the skillet with the ground beef mixture. Add ½ cup of the shredded cheese and stir everything together until well combined.
5. Simmer the Filling: Let the mixture simmer gently for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary (more salt, pepper, or Italian seasoning). The mixture should be thick but moist.
6. Stuff the Peppers: Carefully spoon the beef and rice mixture evenly into each bell pepper half, packing it gently but fully. Don’t worry if some filling spills over into the dish – it adds to the casserole feel!
7. First Bake (Covered): Cover the baking dish tightly with aluminum foil. This traps steam and helps the peppers cook through without the filling drying out or the cheese burning too quickly. Place the dish in the preheated oven and bake for 35-40 minutes. The peppers should start to become tender when pierced with a fork.
8. Add Cheese and Second Bake (Uncovered): Carefully remove the foil from the baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the stuffed peppers.
9. Bake Until Golden and Bubbly: Return the dish to the oven, uncovered. Bake for another 15-20 minutes, or until the peppers are fully tender, the filling is heated through, and the cheese is melted, bubbly, and lightly golden brown.
10. Rest and Serve: Remove the Stuffed Bell Pepper Rice Bake from the oven. Let it rest for 5-10 minutes before serving. This allows the filling to set slightly and makes serving easier. Garnish with fresh chopped parsley, if desired.