Thursday, September 26, 2013

Easy Stuffed Bell Peppers

For Justin's birthday I made him stuffed green bell peppers (adapted from this Emeril recipe) and they came out just okay. Sprouts had red bell peppers on sale, so I bought some so I could try the recipe again. This time they were delicious!

  • 4 bell peppers (I prefer red)
  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 tsp. crushed garlic (or 2 tsp. minced)
  • 1/2 tsp. parsley flakes
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup cooked white rice
  • 8-oz. can tomato sauce
(seasoning measurements are estimated, so feel free to add more or less)

  1. Cut off the tops of the bell peppers and remove the seeds. Pour enough water into a baking dish to cover the bottom, and stand the peppers in the dish.
  2. Saute the onions in oil over medium heat for a few minutes. Add the beef and seasonings and cook until browned. Stir in the rice and tomato sauce. 
  3. Spoon the stuffing into the peppers. Cook for 30 minutes at 375 degrees F. Let them stand for 10 minutes before serving.


DAD said...

i am now officially missing Grandma Kramer's stuffed peppers

Sarah Ellsworth said...

An awesome trick for stuffed bell peppers - bake them in a jumbo muffin tin! It keeps them upright and the stuffing intact. SO much easier than trying to keep them in a baking dish! :) Yours look gorgeous. I've never done stuffed RED bells before!

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