So a few nights ago for dinner, I made these stuffed bell peppers and I shared them on Instagram and I asked if any of you would like me share the recipe. I got a few 'Likes' and comments so I thought I'd go ahead and tell you how I did it.
When I was younger, my mom used to make these a lot. But, of course, being a kid, I didn't like to eat the pepper so she always made extra meat filling for me to have instead. Since I've gotten older, I've grown to like the taste of the pepper after it roasts in the oven and of course my husband loves them too.
So let's get started:
1 lb ground beef
1 medium yellow (or white) onion, diced
salt & pepper to taste
1/2 tsp dried parsley or oregano
1 tsp garlic powder
24 oz jar of pasta sauce (or your own homemade sauce)
1 1/2 cups rice (white or brown)
4 green bell peppers
1 cup shredded cheese (whatever kind you have on hand - cheddar, mozzarella, parmesan)
1. Preheat oven to 375.
2. Begin cooking rice according to instructions on box - or you can use leftover rice from another meal.
3. Brown the ground beef over medium heat. When the meat is cooked through completely, throw in the diced onion and spices. Cook until onion is tender.
4. Turn heat to medium low. Add rice in to meat mixture. Mix well.
5. Then stir in enough of the jar of pasta sauce to moisten and evenly coat the meat/rice mixture - I used about 3/4 jar.
6. Let simmer to warm the sauce and meld the flavors.
7. While mixture is simmering, wash the peppers, cut the tops off, and remove ribs and seeds. If the peppers are wobbly, just trim a little off the bottom so they don't fall over while baking.
8. Stuff the bell peppers with the meat mixture. Fill to the top of each pepper. Depending on the size of you peppers, you may have a little extra meat mixture left over. That's ok though!
9. Put stuffed peppers into a lightly greased baking dish. If you have extra meat mixture, you can add it to the baking dish around the peppers - or just keep it warm on the stove.
10. Bake uncovered for 30 minutes. Then add desired amount of cheese to the top of peppers and bake for 10 more minutes.
- While the peppers were baking, I heated up the remaining sauce in a small pan on the stove in case we wanted to add a little extra.
- I served ours with a side of corn and biscuits. A side salad would be great too!
- These are great as leftovers also. I made 4 so we had 2 left over and my husband and I had them for lunch the next day. Delish!
Let me know if you try this recipe. Share a picture on the Housewives of Raleigh Durham Facebook page or on Instagram with #rdhousewives!
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