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Stuffed Peppers

Food Sharing Network’s recipe for stuffed peppers goes a long way, heating up nicely the next day in the microwave or regular oven. Or gently reheat peppers on top of the stove in a covered pot.

Stuffed Peppers

The Basics:

  • 6 large or 5 extra large green peppers
  • 2 pounds lean ground beef
  • 8 to 12 ounces cooked rice, brown or white*
  • 24 ounces tomato sauce
  • 1 small onion, chopped
  • 1/2 cup grated cheddar cheese, plus
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs, unbeaten
  • Cooking spray

Stuffed peppersPreheat oven to 350 degrees.

Slice top off peppers and remove seeds.

Cook in boiling water for two minutes and drain.

Spray baking pan.

Place peppers in dish almost touching.

Combine beef, rice, onion, eggs, grated cheese, salt, pepper.

Stuff peppers.

Pour tomato sauce over peppers as evenly as possible.

Top with a slice of cheddar cheese.

Cover with tented foil.

Bake about 50 minutes, until filling is tender and very bubbly.

Remove foil with extreme caution. There will be lots of very hot steam.

* My preference is one cup brown rice.

Variations: Great with spices such as chili powder and basil. Your choice!

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