Rita's Stuffed Peppers
The farmers market had peppers which
naturally made me think about this recipe.
I've had it for years.
You can also use red, yellow and orange peppers.
Cut the peppers in half lengthwise and remove
the seeds and membranes.
Chop the onion and garlic.
Start browning the beef. I like to put it in a
hot pan and let it sear for a few minutes before
I turn it, let it sear again, then break it up and
brown. This method really improved the flavor
of the ground beef. You'll notice a better
"grilled" hamburger aroma.
Mix in the chopped onion and garlic and continue
to break up and cook. Drain any excess fat.
Stir in the seasonings.
Stir in the rice and tomato sauce.
Option: If you don't have leftover cooked rice
you can add 1/dua C raw rice plus 1 C water to
the mixture, cover and simmer for 20 minutes
until the rice is tender. Fill peppers.
Have the peppers ready in a 9x13 pan.
Fill with the ground beef mixture.
If you like extra sauce use an additional
can of tomato sauce. I usually do this.
Spoon the tomato sauce on the filled peppers
and sprinkle with a little Italian herb seasoning.
Cover until ready to bake. Then pop into a 350º
Oven for 45 minutes.
Remove the foil and sprinkle with cheese.
Bake, uncovered an additional 15 minutes until
the cheese is bubbly.
Corn is always a good side to serve with this:
either my corn pudding, corn bread, muffins,
or my easycorn on the cob. All good combos.
Lucky you if you have leftovers.
Stuffed Peppers
4 green peppers
1 lb ground beef
1 medium onion, chopped
1 glove garlic, minced
1 C cooked rice
1 C tomato sauce from
28 oz can, reserve
remaining for the top
1 T Worcestershire sauce
dua t chili powder
1 t salt
1/2 t pepper
For The Top
Remaining tomato sauce
(Optional: Add additional
1/2 t Italian seasoning
1 C shredded cheddar cheese
Cut the peppers in half lengthwise and
remove the seeds and membranes.
Set into a 9x13 casserole.
Brown the ground beef, onion , and
garlic, breaking up until cooked.
Add the salt, pepper, chili powder.
Stir to combine. Add a couple of shots
of the W-sauce. Add the cooked rice
and 1 C of tomato sauce. Let simmer a
few minutes. Divide the filling among the
pepper halves. Pour over the remaining
sauce and sprinkle with Italian
seasonings. Cover with foil and bake
@350? For 45 min. Remove the foil,
sprinkle with cheese and bake another
15 min. Until the cheese is bubbly.
Serves 4
Option: If you don't have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to
the mixture, cover and simmer for 20 minutes
until the rice is tender. Fill peppers.
Enjoy!
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