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Best Game-Day Football-Shaped Stuffed Bell Peppers

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These football-shaped stuffed bell peppers are a fun and delicious game-day twist on a classic comfort food. Made with ground beef, orzo, corn, and cheese, they are easy to prepare and perfect for feeding a crowd.

Ingredients

Scale
  • 6 large bell peppers (orange or red)
  • 1 pound ground beef (80/20)
  • 1 cup orzo pasta (uncooked)
  • 1 cup frozen corn kernels (thawed)
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley (optional garnish)
  • 1/4 cup shredded Parmesan cheese (optional garnish)
  • Ketchup or hot sauce (for drawing laces)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Prepare the peppers: Cut the tops off each bell pepper, about 1/2 inch from the stem. Remove seeds and membranes.
  3. Blanch the peppers: Drop the hollowed peppers into the boiling water for 3 minutes. Remove with tongs and set upside down on a paper towel to drain.
  4. Cook the orzo: In the same pot of boiling water, cook the orzo according to package directions until al dente (about 8 minutes). Drain and set aside.
  5. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5-6 minutes). Leave about a tablespoon of fat.
  6. Sauté the aromatics: Add diced onion to the skillet and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  7. Build the filling: Reduce heat to medium. Stir in tomato sauce, cooked orzo, thawed corn, oregano, smoked paprika, salt, and pepper. Simmer for 2 minutes.
  8. Stuff the peppers: Place blanched peppers upright in a 9×13-inch baking dish. Spoon filling into each pepper, packing gently but firmly. Fill to the top.
  9. Top with cheese: Sprinkle shredded mozzarella evenly over the tops of each stuffed pepper.
  10. Bake covered: Cover the dish tightly with aluminum foil and bake for 25 minutes.
  11. Bake uncovered: Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly and peppers are tender.
  12. Add the laces: Let peppers rest for 5 minutes. Put ketchup or hot sauce in a small zip-top bag, snip a tiny corner, and pipe a line down the center of each pepper with short crosswise lines to look like football laces.
  13. Garnish and serve: Sprinkle fresh parsley and Parmesan cheese over the top. Serve hot.

Notes

For best results, use squat, wide bell peppers. Toast the orzo in a dry skillet before boiling for extra flavor. Do not overfill the peppers to prevent bursting. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, football-shaped, game day, ground beef, orzo, comfort food, party food

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