Stuffed Peppers

3-4 medium size bell peppers (color of your choice)
1 pound ground beef
1/2 cup chopped onion
1/2 cup cooked white rice
1/4 cup tomato sauce
dash of chili powder, salt, pepper

 

 

 

Brown ground beef. For this dish, I like to add a splash of a dry red wine to the meat. Cook the rice according to package directions; add a dash of parsley and garlic powder. Preheat the oven to 350. Clean the peppers and slice the tops (lids) off – this makes it easier to access the seeds and allows filling. Make sure the peppers can stand up on their own. If they lean a lot or don’t stand on their own, level out the bottom without cutting into the pepper chamber. Blanch the peppers in salted boiling water for 5 minutes. Drain well. Combine ground beef and remaining ingredients (rice, onions, tomato sauce, chili powder, salt, and pepper). Arrange in greased baking dish. Top with extra sauce, if desired. I like to put the “lids” that I cut off previously. It helps keep everything moist. Bake 15-20 minutes or until heated through.

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
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