Yield: Serves 6-8
1 lb ground beef
1 onion, minced
3 Roma tomatoes, diced
1 cup of rice, cooked
4 cloves of garlic, minced
1 jar of tomato sauce
1 tablespoon of Italian seasoning
1-2 teaspoons of dried red pepper flakes (heat preference of your choice)
1 teaspoon of salt
1 teaspoon of pepper
1/3 cup of vegetable oil
1. Cook your rice in a separate pot or microwave. Set aside, when cooked.
2. In a large saucepan, add your vegetable oil and bring to a medium heat. When your pan is hot, add your ground beef, salt, pepper, Italian seasoning, and red pepper flakes. With a spatula, gently incorporate your meat. Make sure to brown your meat on all sides while breaking it up into smaller pieces. This takes about 10 minutes.
3. Add your cooked rice to your browned meat, along with your jar of tomato sauce.
4. Cut up your onion, garlic, and your tomatoes, and mix into the meat and rice.
5. Turn your heat down to low, cover and let simmer for about 30-40 minutes until your onions are translucent. Continue to mix your stuffing every 10 minutes when covered.
Making Stuffed Peppers:
1. Cut off the tops of your green bell peppers and with your fingers scoop out the inside pulp and seeds. Set your empty bell peppers on a foil lined baking sheet and preheat your oven to 400 F.
2. Spoon in your Stuffing until you are at the brim of the pepper. Don't over fill or else the stuffing will not stay in while baking.
3. Sprinkle a little mozzarella cheese on the tops of each pepper.
4. Cover with foil (gently so as to not knock over the peppers) and bake for 30 minutes. After 30 minutes take the foil off and let the cheese brown for another 10 minutes.
5. Serve with your favorite pasta dish (my Linguine with Tomato Cream sauce shown above), and some yummy steamed veggies! I love the greens from the vegetables and the reds from the sauces popping off the plate!
6. Any left over Stuffing can be frozen in Ziploc bags. I actually double this recipe when I make it to be able to freeze half. When you wish to use your frozen stuffing, just pull it out the night before and pop it in your fridge to let it unthaw.
Note: I picked these bell peppers from my garden and that's why they are a little on the small side. If you also have small peppers to use lower your bake times by half: 15 minutes with foil and 5 minutes without foil in the oven. Enjoy!!