Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: Stuffed peppers is one of those dishes that can be served in a variety of settings. Serve it for lunch or dinner with crusty bread (to mop up the delicious sauce). Stuffed Peppers also looks beautiful on a buffet table or in a large baking dish at a party. Best of all, it’s a perfect vehicle for leftovers (you can easily add leftover rice, meat, or vegetables) and have a second meal ready in minutes. More of the Backstory after the recipe…
- 6 Bell peppers green, red, orange, yellow, your choice. mix and match
- 1 1/2 lbs. Kosher ground beef
- 1 medium sweet onion, chopped
- 1 1/2 cups cooked rice
- 1 24 ounce jar of tomato sauce
- 1 tbsp. fresh chopped parsley
- 2 cloves chopped garlic
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 2+ tbs. oil
Preheat oven to 350 degrees. Heat oil in a heavy skillet, add onions, meat, garlic, salt, and black pepper.
Brown ingredients stirring often. Add parsley and about 1 cup of tomato sauce. Stir about 2 minutes. Add the cooked rice and mix until well combined. Remove from heat and set aside.
Clean the outside of peppers and cut off the top and reserve the tops. Clean the inside of the peppers and set aside.
In a 9.5 x 13 baking dish add 1 cup of tomato sauce and spread over bottom of pan. Fill each pepper with the meat, sauce and rice mixture and place in baking dish. Add 1 tbsp. of sauce on top of the mixture and cover the peppers with their tops. Bake for approx. 30 minutes. After 30 minutes, check to see if peppers are soft. If peppers get too brown, tent with aluminum foil. When peppers are soft , remove from oven and serve.
…The Backstory continues: This is a hearty dish that’s just perfect for fall or winter, but without the meat filling, can also be a light lunch, as well as a staple of a vegetarian diet. The peppers are the star of this dish so be certain to pick firm, bright, fresh ones and experiment with different ingredients as the stuffing and make it your own.