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, 2022Ingredients
- 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.
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