18 March, 2020
I’ve done stuffed peppers before, long, long ago. It’s been long enough (and enough format changes since) that I figured it was time for a revisit. Stuffed peppers are easy to make, though a bit time-consuming. They’re great if you happen to have leftover rice on hand, as well!
6 Bell peppers
1 tbsp Olive oil
1 small Yellow onion, chopped
1 lb Ground beef
Salt & Pepper, to taste
3 cloves Garlic, minced
1, 14.5 oz can Crushed tomatoes
1 tbsp Tomato paste
1/2 tsp Paprika
2 tsp Italian seasoning
1 tbsp Worcestershire sauce
2/3 cup Long grain white rice, cooked
Preheat your oven to 400 degrees F and fill a sturdy baking pan with 1/2 inch of water. Remove the tops, ribs, and seeds from the peppers and place them upside down in the water bath. Cover the peppers with foil and bake for 20 minutes.
While the peppers are baking, warm olive oil in a large skillet over medium-high heat. Sauté the onions for 3-4 minutes before moving them to the back of the skillet and adding in the beef. Season the meat with salt and pepper, breaking it up into crumbles as it cooks. Drain off the excess fat.
Once the meat is browned, add in garlic, tomato paste, tomatoes, seasoning, worcestershire sauce, and more salt and pepper if desired. Finally, add in the rice and stir until everything is combined.
When the peppers are done cooking, carefully remove them from the oven and reduce the temperature to 350 degrees F. Turn the peppers right-side-up and fill generously with the meat and rice mix. Replace the foil and bake the peppers for 20 more minutes.
Remove the peppers from the oven once again, sprinkle them with cheese, replace the foil, and bake for 10-20 more minutes (less time for crisper peppers, longer for softer).