Stuffed Peppers
These stuffed peppers are super easy. When I make these for the family I slice the peppers in half instead of standing them up and stuffing the whole pepper as is more traditional. I just find that we can't eat a whole pepper stuffed with all that meat and rice, it's just too filling. I top them with grated cheese and broil them at the end. A very satisfying meal and they look so pretty! You can use any kind of peppers you like, I used orange, yellow and red for this recipe. Unlike the more traditional peppers where you stuff them with raw meat and bake them for an hour these come together a bit quicker as you brown the meat and cook the rice first. Delicious!
Main Ingredients
2 lbs lean ground beef
1 cup dry white rice
1 1/2 cups beef broth
1 medium onion
1 jar tomato sauce
1 tbsp paprika
2 tsp garlic salt
1 tsp onion powder
4 - 6 tri colored peppers
Preparation
Step 1: Sautee onion in large sauce pan and add beef. As beef begins to brown add paprika, garlic salt and onion powder. Cook until beef is brown and no pink remains.
Step 2: Bring beef broth to boil and add rice. Simmer 15 minutes until water is absorbed and rice is cooked.
Step 3: Wash peppers and slice in half lengthwise. Scoop out seeds and lay them down on a cookie sheet.
Step 4: In a large bowl mix together the beef, rice and 1 can of tomato sauce- I use my homemade spaghetti sauce for this.
Step 5: Using a large spoon pack the peppers full of the mixture. Optional: sprinkle with grated cheddar cheese.
Step 6: Pour 1/4 inch water in the bottom of your cookie sheet.
Step 7: Bake at 350f for 20 minutes.
Step 8: Broil for 5 minutes.
