Stuffed Peppers
This pretty dish with its different colors looks great but taste even better. The spices add much depth to the meat and rice combination. You can also make this vegetarian without the meat and be completely satisfied with the rice and sauce stuffing.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees. Heat oil in a heavy skillet, add onions, meat, garlic, salt, and black pepper.
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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.
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Clean the outside of peppers and cut off the top and reserve the tops. Clean the inside of the peppers and set aside.
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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.