Stuffed Bell Peppers

Recipe courtesy of Simply Recipes.

These peppers are so flavorful and easy to prepare! The ingredient list is simple, with things I usually have on hand. Enjoy!

4 bell peppers, any color
5 Tbsp EVOO
1 medium yellow onion, peeled and chopped
1 garlic clove, peeled and chopped
1 lb lean ground beef
1 1/2 cup cooked rice
1 cup chopped tomatoes, fresh or canned (if using canned, drain)
1 tbsp chopped fresh oregano or 1 tsp dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp Worcestershire Sauce
Dash of Tabasco sauce

Bring a large pot of water to a boil. Cut tops off peppers and remove seeds. Add several generous pinches of salt to boiling water, then add peppers. Boil, using a spoon to keep peppers completely submerged, until brilliant in color and flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook one minute longer. Remove skillet from heat. Add meat, rice, tomatoes, oregano, and season generously with salt and pepper. Mix well.

Drizzle remaining 1 tbsp olive oil inside the peppers. Arrange peppers in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl. Spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on the size of the peppers), until the internal temperature is 150-160°.


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