Nothing says home like Classic Stuffed Bell Peppers. Use different colored bell peppers for a vibrant dinner spread, and tailor the filling to suit your taste.
Author:Norann Oleson
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:Serves 6
Category:Entrées
Ingredients
Scale
6 bell peppers
2 ribs of celery, finely sliced
1 medium yellow onion, diced
3 cloves garlic, minced
5 or 6 fresh tomatoes, diced (or one 14.5-ounce can)
1 pound lean ground beef, sausage, or a mix
1 cup cooked basmati rice
1/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese (optional)
Instructions
Preheat oven to 350 degrees F.
Brown ground meat in a large pan until it’s almost cooked through, about 5 minutes.
Add celery, onions, and garlic. Cook until vegetables are softened.
Add diced tomatoes and spices. Cook for 15 to 20 minutes.
Add rice and cook until rice is warmed through.
While filling mixture is cooking, clean peppers, cut off the tops, and remove seeds and ribs. Rinse.
Put peppers upright in a glass dish. Bake in oven for 20 minutes at 350 degrees F. (you can also microwave for 5 minutes).
Place partially cooked peppers in a baking dish lined with parchment paper. Make sure the peppers are touching so they support each other as they bake.
Spoon the filling into the peppers, packing it down so it’s not too loose.
Tent foil over the pan and bake for 20 minutes.
If you want to add cheese, remove foil after 15 minutes, sprinkle peppers with shredded cheese, and bake uncovered for 10 more minutes.
