Stuffed Cubanelle Peppers

1. 1

   Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

2. 2

   2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.

3. 3

   3. Preheat oven to 350 degrees F (175 degrees C).

4. 4

   4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.

5. 5

   5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.