Stuffed peppers are peppers stuffed with a mixture of rice and ground meat, covered with a seasoned tomato sauce and mozzarella cheese. They receive their vegetables, proteins and carbohydrates all in one delicious dish! For another filling recipe, try my Taco Stuffed Shells.
6 peppers of any color, with the top cut off, without seeds and without membranes.
1/2 cup long grain white rice, uncooked
1 cup of water
1 tablespoon of olive oil
3/4 cup (1 small) onion, chopped
1 pound of ground meat
2 teaspoons garlic, minced
1 can (15 ounces) tomato sauce, divided
1 tablespoon of Worcestershire sauce
Salt and pepper, to taste
1 teaspoon of Italian seasoning
1 cup mozzarella cheese, grated
Preheat the oven to 350°F.
Put the rice and water in a saucepan and bring it to a boil. Reduce the heat, cover and cook for 10 minutes (the rice will be slightly firm).
In a frying pan over medium heat, add oil. When oil is hot, add onions, cook for 2-3 minutes or until translucent. Add meat and cook until browned. Add garlic, cook 1 more minute or until fragrant.
Arrange the peppers in a baking dish with the sides hollowed out. (Cut off the bottom of the peppers if necessary to keep them upright).
In the pan, add the cooked rice, 1/2 can of tomato sauce, Worcestershire sauce, salt and pepper.
Put an equal amount of the mixture in each hollowed out bell pepper. Mix the rest of the tomato sauce and the Italian seasoning in a bowl and pour it over the stuffed peppers.
Cover with mozzarella cheese.
Bake 1 hour in the preheated oven, basting with the sauce every 15 minutes until the peppers are tender.