Tuesday, January 24, 2023

Stuffed Peppers (by Betty Crocker)

 Tatyana asked for my stuffed pepper recipe.  This was probably the recipe I used and it's most like mine except in the recipe posted online it says to use a can of organic tomato sauce and I prefer to use a can of diced Italian seasoned tomatoes.  Your choice.  Here's the recipe:

Updated Jan 17, 2022

Ingredients

  • 4large bell peppers (any color)
  • 1lb lean (at least 80%) ground beef
  • 2tablespoons chopped onion
  • 1cup cooked rice
  • 1teaspoon salt
  • 1clove garlic, finely chopped
  • 1can (15 oz) Muir Glen™ organic tomato sauce
  • I prefer a can of Italian seasoned diced tomaotes.
  • 3/4cup shredded mozzarella cheese (3 oz)
  • Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.
  • Steps

  • 1.  Heat Oven to 350 
  • 2.  Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • 3.  In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • 4.  Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • 5.Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.