Stuffed Peppers
I grew up on these stuffed peppers. They are delicious! I have a feeling they will be a regular dish this fall/winter since Parker absolutely loves them and so do I!
Serves 4-6
2. Split 4 large bell peppers in half (from top to bottom) removing the seeds.
3. Saute 1 med-lg chopped onion in a tablespoon of butter.
4. In a large bowl, add the uncooked ground beef and the cooked rice. Preheat oven to 375.
5. Separately in another bowl, mix together 1 large can tomato sauce, add 1 tsp garlic powder, 1 tsp salt and 1/4 tsp pepper. Put about 1/2 of the tomato sauce into the ground beef/rice mixture.
6. Place the bell peppers in a 9x13 baking dish and stuff each pepper with the ground beef/rice mixture.
7. Pour the rest of the sauce on top of each pepper.
8. Cover pan with foil and bake for about 1 hour 15 minutes or until done. About half way through uncover and spoon the liquid over each pepper so that it soaks down into the beef/rice mixture. Once the peppers are done cooking top each with shredded cheddar cheese and let sit until the cheese melts.
Serve the peppers with a small green salad.
ENJOY!
- 1 Tablespoon butter
- 4 Large Bell peppers (I used yellow, orange, red and green)
- 1 pound of ground beef
- 1 onion, chopped
- 1, 14 oz. can of tomato sauce
- 1 1/2-2 cups cooked rice (I used brown but you can use white)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cheddar cheese, shredded (or you can use a medley of Monterey Jack, Cheddar, Mozzarella cheeses)
2. Split 4 large bell peppers in half (from top to bottom) removing the seeds.
3. Saute 1 med-lg chopped onion in a tablespoon of butter.
4. In a large bowl, add the uncooked ground beef and the cooked rice. Preheat oven to 375.
5. Separately in another bowl, mix together 1 large can tomato sauce, add 1 tsp garlic powder, 1 tsp salt and 1/4 tsp pepper. Put about 1/2 of the tomato sauce into the ground beef/rice mixture.
6. Place the bell peppers in a 9x13 baking dish and stuff each pepper with the ground beef/rice mixture.
7. Pour the rest of the sauce on top of each pepper.
8. Cover pan with foil and bake for about 1 hour 15 minutes or until done. About half way through uncover and spoon the liquid over each pepper so that it soaks down into the beef/rice mixture. Once the peppers are done cooking top each with shredded cheddar cheese and let sit until the cheese melts.
Serve the peppers with a small green salad.
ENJOY!
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