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Stuffed Peppers With Rice

Stuffed Peppers With Rice Recipe

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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 (15 oz) can tomato sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup water

Method
 

  1. Cut the tops off the peppers, remove the seeds and ribs, and blanch in boiling salted water for 3 to 4 minutes until bright and slightly tender. Drain cut side down.
  2. Heat oven to 375°F (190°C). Brown the beef in olive oil in a skillet for 5 minutes, then add onion, garlic, Italian seasoning, salt, and pepper and cook 2 more minutes.
  3. Mix in the cooked rice and 1/2 cup of tomato sauce off the heat. Adjust seasoning.
  4. Stand peppers in a snug baking dish, fill with the beef mixture, pour over the remaining tomato sauce and water. Cover with foil and bake 30 minutes.
  5. Uncover, top with mozzarella, and bake another 10 to 12 minutes until melted and bubbly. Broil briefly if you want a golden crust. Serve hot.

Notes

You can assemble the peppers and refrigerate them, covered, up to a day ahead. Add 5 extra minutes to the covered bake time if baking from cold.