Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 bell peppers, cored and seeded, wash and let drain; 1 lb ground meat (I use ground round); 1 cup uncle ben's converted original long grain rice (not fast cooking); 1 (28 ounce) can plum tomatoes, diced and save reserved liquid; 1 tablespoon chopped basil; 1 tablespoon chopped parsley; ½ teaspoon sugar; ¼ cup grated romano cheese; 1 cup fine shredded mozzarella cheese; 1 12-2 cups bread cubes; 6 ounces tomato paste; 3 (8 ounce) cans tomato sauce; olive oil

Servings: persons

10 bell peppers, cored and seeded, wash and let drain
1 lb ground meat (I use ground round)
1 cup uncle ben's converted original long grain rice (not fast cooking)
1 (28 ounce) can plum tomatoes, diced and save reserved liquid
1 tablespoon chopped basil
1 tablespoon chopped parsley
½ teaspoon sugar
¼ cup grated romano cheese
1 cup fine shredded mozzarella cheese
1 12-2 cups bread cubes
6 ounces tomato paste
3 (8 ounce) cans tomato sauce
olive oil

1
Saute Peppers.
2
Add about 1 or 2 tbsp.
3
's olive oil to skillet big enough to hold number of peppers you are making.
4
Over medium heat, saute each side of peppers until all sides are blistered.
5
(Peppers should be soft, not burnt).
6
Make tomato sauce.
7
Pour small amount of olive oil in sauce pan and heat.
8
(About a tsp.)
9
Add tomato paste,.
10
heat and stir for a few minutes over low heat.
11
Add liquid from diced roma tomatoes.
12
Add 1/2 teaspoons sugar and salt to taste.
13
Stir and simmer on low heat.
14
Add diced roma tomatoes to a large mixing bowl.
15
Cook rice according to directions on box.
16
Add to mixing bowl.
17
Make stuffing.
18
Saute ground meat until no longer pink.
19
Pour off excess liquid.
20
Add to mixing bowl.
21
Add romano cheese, mozzarella cheese, parsely, basil, and bread cubes.
22
Mix to combine.
23
If mixture is dry, add some of the tomato sauce to moisten.
24
Fill peppers with meat mixture, and place in lasagna pan or pan large enough to hold peppers securely.
25
(I use two bread pans, as I only make 6, and they hold perfect) Pour tomato sauce over and around peppers.
26
Bake at 325 degrees, for about 45 minutes to an hour.
27
**NOTE** (Peppers can be frozen before baking.
28
Place in containers, and pour sauce around tomatoes, and over peppers).
29
Enjoy.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 bell peppers, cored and seeded, wash and let drain, 1 lb ground meat (I use ground round), 1 cup uncle ben's converted original long grain rice (not fast cooking), 1 (28 ounce) can plum tomatoes, diced and save reserved liquid, and more.

Yes, Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers

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