Beef-Stuffed Peppers
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 large green peppers, red peppers or 4 large yellow peppers
-
For the stuffing
- 1 tablespoon olive oil
- 1 yellow onion, chopped (1/2 cup)
- 1 stalk celery, chopped (1/2 cup)
- 1 clove garlic, minced
- 8 ounces ground beef (lean)
- 8 ounces ground pork
- 1 cup brown rice (cooked and drained)
- 1 cup low-sodium crushed tomatoes
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh basil or 2 teaspoons dried basil leaves
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon black pepper
- 1 pinch ground red pepper (cayenne)
-
For the tomato sauce
- 2 teaspoons vegetable oil
- 2 tablespoons onions, chopped
- 1 clove garlic, minced
- 2 cups crushed tomatoes (low-sodium)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Half-fill a large saucepan with cold water and bring to a boil over high heat.
- Trim the top 1/2 inch off each sweet pepper and remove the seeds and ribs ( be careful not to cut through the bottoms).
- Slide the peppers into the boiling water and simmer, uncovered, for 5 minutes.
- Remove with tongs or a slotted spoon and drain upside-down.
- To prepare the stuffing: Preheat oven to 350 and lightly grease an 8" round baking dish.
- In a 12" nonstick skillet, heat the oil over moderately high heat.
- Add the onion, celery, and garlic and saute for 5 minutes or until tender.
- Add the beef and pork and cook, stirring frequently, for 8 minutes or until no longer pink.
- Stir in the remaining stuffing ingredients.
- Bring to a simmer, then remove from the heat.
- Spoon this mixture into the sweet peppers, and stand them upright in the baking dish.
- Bake, uncovered for 40 minutes or until tender.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.