“My Husband tends to have these wonderful ideas of the things that his Mother used to cook for him. He describes as best he can , and I create as best I can, and more in favor of my own taste of course. These turned out beautifully, and although never the same as Mom, my husband enjoyed them. Oh, and don't ask him who cooks better, because you'd never get a straight answer. As in most stuffed pepper recipes it's important to pick your peppers for this specifically, ones with flat bottoms so that they'll stand up while cooking in the oven. I used Basmati Rice, since it was what I had on hand at the time, of course I'm sure that almost any rice would work. I made way too much stuffing the first time I made this, any leftovers, make a decent stuffing for tomatos as well, even a side salad for another meal, it gets better with a little time. I prefer my Peppers cooked and slightly soft but still crisp, length of time in the oven is according to preference. Always an option to sprinkle with cheese about 10 minutes before done as well.”
READY IN:
40mins
SERVES:
4
YIELD:
4 Stuffed Peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350.
  2. Place the Ground Beef in frying pan to brown.
  3. Dice the Onion and Garlic and place in frying pan with Beef.
  4. Add Spices.
  5. Cut of the tops of the Peppers remove cores.
  6. Dice whatever you can salvage from the tops and add to the pan.
  7. Chop spinach roughly and add to pan.
  8. Once Beef is browned completely add rice to pan.
  9. Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
  10. Stuff the peppers and place in Baking dish.
  11. Pour remainder of Tomato Sauce on top and place in oven.
  12. Bake for 30 minutes.

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