I was just going through some of my recipes for some Autumn dinner ideas and I came across one of my all time favorites- Stuffed Peppers. I decided to share this easy recipe with you. I hope you try making these peppers at home and enjoy them.
PS- they can be frozen too
1 ½ lbs. ground turkey or beef (seasoned with salt and pepper)
1 medium onion –sliced
3 garlic cloves –minced
6 bell peppers- whole
3 (any color combo) bell peppers for FILLING–diced in bite size pieces after seeds and membranes are removed
3 TBSP olive oil
2-3 cans “no salt” 8 oz. tomato sauce …(3 cans will make it juicier)
2 cups cooked brown rice
1 TBSP Italian seasoning
4 TBSP plus of grated cheese
8 oz. of shredded mozzarella cheese
Salt and pepper
- Cut the tops from 6 green peppers; discard the seeds and the membranes, (Tops can be saved for presentation or diced into filling).
- Cook the whole green peppers, uncovered in boiling water for about 6 minutes; invert to drain well
- Start to prepare the rice in either a steamer or stovetop
- In another saucepan over medium low heat, add the olive oil
- Allow the oil to heat up for a few minutes and then add the diced peppers and onions, a pinch of salt and cook for approx. 7 minutes stirring occasionally to soften
- Add the minced garlic to the peppers and onions and cook for 1 more minute
- Add the seasoned ground meat and cook until no longer pink- separate the meat into bite size pieces with the back of a wooden spoon
- Once the meat is browned add the 2-3 cans of tomato sauce, Italian seasoning, salt, pepper and 2 TBSP of grated cheese
- Allow this to cook on a lower temperature for 15-20 minutes with the cover ON until the sauce is done
- Add the cooked rice, mix well and add the remaining grated cheese
- Stuff the peppers with this mixture and top with mozzarella cheese
- Bake at 350 degrees for 15 minutes to melt the cheese then serve
Depending on the size of your peppers, you will have leftover filling for a quick lunch the next day.
Peppers can be served with additional grated cheese.
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