We always enjoy this simple dish.
Whether serving on a chilly day or enjoying a bountiful harvest from a summer garden, stuffed peppers are a satisfying and complete meal.
Have them your way, by using your favorite pepper, substituting brown rice, Quinoa or couscous, and/or topping with cheese.
5 large green bell peppers
1 Tbs oil
1 medium onion, chopped
1/2 tsp minced garlic
1 lb ground beef
1 tsp salt
1 cup cooked rice
15 oz. of your favorite tomato sauce
Heat oven to 350 degrees. Wash peppers; slice small amount off bottom to allow peppers to stand in pan. Slice tops off peppers; remove seeds and ribs.
Chop pieces of bell pepper that you removed from top and bottom. Heat oil in skillet; add chopped pepper, onion and garlic. Saute a few minutes until soft. Add ground beef; cook and stir until no longer pink.
Stir in salt, rice and 1 cup sauce. Heat through.
Lightly spoon meat mixture into each pepper. Stand in a lightly sprayed dish so that they all fit snugly. Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
Serve with additional sauce.
I prefer the peppers crisp-tender. If you like your peppers softer, fill a dutch oven or large pot with water and bring to a boil. Carefully add the cleaned and cut peppers, using a spoon to submerge; cook 3-5 minutes. Remove from water bath and proceed with recipe.
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