Weeknight · Summer and autumn
Stuffed Bell Peppers
The beef is browned first, so the peppers do not sit in a watery pan of half-cooked meat.
1 hour · Serves 6 · 6 peppers
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 6 bell peppers
- 1 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 ½ cups cooked rice
- 1 cup crushed tomatoes
- 1 tsp fine salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ cup water
Method
- 1
Heat the oven to 375°F. Cut the tops off the peppers and pull out the seeds. If a pepper will not stand, slice a sliver off the bottom without cutting a hole. Set them in a baking dish.
- 2
Brown the beef in a skillet until no pink remains. Add the onion and cook 4 minutes. Add the garlic for 30 seconds. Stir in the rice, half of the crushed tomatoes, the salt, pepper, garlic powder, and oregano.
- 3
Fill the peppers. Spoon the rest of the tomatoes and the water around them, not over the filling, so the tops can brown.
- 4
Cover and bake 30 minutes. Uncover and bake 10 minutes more, until a pepper is tender when you pierce it and the filling is hot. Rest 5 minutes.
From the kitchen
- Cooked rice, not raw. Raw rice in this amount of liquid will still be hard at the end.
- Any color of pepper works. Green ones are sharper. Red and yellow ones are sweeter.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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