Stuffed Peppers
Ingredients
- 4 Bell peppers
- 1 lb Ground beef
- 1 cup Rice
- 16 oz Tomato sauce or puree
- Vegetable oil
- 1 Onion diced
- Garlic minced
- Shredded Mozzerella cheese
- Rosemary
- Basil
- Oregano
- Sage
- Thyme
- Cinnamon
- Salt and pepper to taste
Steps
- Preheat oven to 450 degrees (F)
- Cut the tops off the bell peppers and pull out the seeds and cut the stem out of the top.
- Cook 1 cup of rice.
- While the rice is cooking, heat skillet over medium heat and pour enough oil to cover the bottom.
- Add onion to the skillet and cook until it just starts to become translucent.
- Add garlic to the skillet and cook for another 30 seconds.
- Add ground beef to the skillet and pour in all the seasonings, make sure to stir well while cooking so the seasonings are evenly distributed.
- Once both the rice and ground beef are cooked mix them together. Make sure to drain the beef off if there is too much grease in the pan.
- Mix in the the tomato sauce/puree to the beef and rice mixure, making sure to stir so so everything is fully incoporated.
- Layer shredded cheese and the beef and rice mixture inside each pepper. Once the peppers are full place the tops back on and sprinkle some cheese on top.
- Cook in an oven safe pan in the oven for 20-40 minutes depending on how soft or crunchy you want the pepper to be.
Notes!
I use mozzerella usually because of the cheesy stretch, but any cheese you like will do, or no cheese at all.
I usually over stuff my peppers a little bit before putting the tops on and still wind up with a little extra filling. I like to do mine in batches of 4 because they usually fit cleanly into whatever pan I cook them in, but peppers have such a big size range, adjust for your batch size and pepper size.