This decadent twist on the classic stuffed bell pepper is sure to be fast favorite. Inspired by a bowl of intensely savory and satisfying French onion soup, these stuffed peppers feature a rich gravy that coats the beef and rice filling, as well as gooey gruyere cheese, and toasty sourdough bread.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

45 mins
1 hr 45 mins
Serves 4 (serving size: 1 stuffed pepper)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a medium skillet over medium-low. Add onions and bay leaf, and cook, stirring occasionally, until deeply caramelized, about 40 minutes. 

  • Preheat oven to 375°F. Increase heat to medium, and deglaze skillet with beef stock and wine. Add thyme, salt, pepper, and garlic; cook, stirring occasionallly, until liquid is reduced to 1/4 cup, about 5 minutes. Stir in sherry. Remove from heat, and stir in beef, rice, and 1 1/2 cups of the cheese.

  • Slice tops off bell peppers, and reserve for another use. Remove seeds and membranes. Divide onion mixture evenly among peppers. Place stuffed peppers in a baking dish; cover and bake in preheated oven until peppers have softened, 45 to 50 minutes. While peppers are baking, toss together bread, oil, and remaining 1/2 cup cheese in a bowl. 

  • Reduce oven temperature to 350°F. Uncover peppers, and top each evenly with bread mixture. Return to oven, and bake until tops are bubbly and lightly golden, about 10 minutes.