Ingredients: |
Ingredients: 6 bell peppers
2 1/2 cups chunky tomato sauce
1/2 onion, very thinly sliced
1 cup beef broth
1/4 tsp Cayenne pepper - optional
1 1/2 lbs ground chuck
1 1/2 cups cooked rice
1/2 cup freshly shredded Parmesan cheese
1/2 cup chunky tomato sauce divided
4 cloves garlic, minced
2 tsp salt
1/2 tsp ground black pepper
1 Tbs chopped fresh parsley
1/2 cup shredded mozzarella cheese -optional
|
Directions: |
Directions:1. Preheat oven to 375º
2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core out from inside the peppers and strip away any seeds. Cut away a thin slice from the bottom of the peppers so they will stand upright. Poke 4 tiny holes in the bottom of the peppers to allow the juice to drain.
.
3. Pour 2 1/2 cups tomato sauce into a 9X13 inch baking dish. Add onion, optional cayenne pepper, and broth; spread out mixture evenly over the bottom. Set prepared bell peppers uptight in the dish
.
4. Combine ground beef, cooked rice, Parmesan cheese, parsley, 2 Tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
5. Lightly stuff peppers with meat mixture. Spread 1 Tbsp. remaining tomato sauce on top of each portion of stuffing. Lay a piece of parchment paper loosely on top of peppers and cover dish lightly with foil. Lay dish on a baking sheet.
6. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 tsp parsley and drizzle with a spoonful of pan juices.
NOTE: I sprinkle about 2 Tbs of shredded mozzarella cheese on the top of peppers the last 3 minutes - just enough to melt |
Personal
Notes: |
Personal
Notes: There are many recipes for stuffed bell pepper but I like this one best. The original recipe online from Chef John is one of the few that doesn't require frying the meat and onions separately before stuffing the peppers. This makes it basically a one step process and saves time. Green, yellow, orange or red sweet bell pepper will work. You can use precooked (leftover) or Minute Rice to save even more time.
Love to all, Mimi
|
This recipe for Beef and Rice Stuffed Bell Peppers is from