Stuffed peppers are one of those classic dinners that looks impressive but is really quite simple. Bell peppers get filled with a savory mixture of seasoned ground beef and rice, topped with sauce, and baked until tender. Each pepper is its own self-contained meal, which makes serving and cleanup easy.
Ingredients
- 6 large bell peppers, tops cut off and seeds removed
- 1.5 lbs ground beef
- 1 cup cooked white basmati rice
- 1 can (15 oz) tomato sauce
- 1 small onion, diced fine
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F.
- Heat the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, then add the garlic and cook 1 minute more.
- Add the ground beef and cook for 6 to 8 minutes until browned. Drain excess fat.
- Stir in the cooked rice, half the tomato sauce, Italian seasoning, garlic granules, salt, and pepper.
- Stand the peppers upright in a baking dish. Fill each with the beef mixture. Spoon the remaining tomato sauce over the tops.
- Cover with foil and bake for 35 minutes. Remove the foil and bake 10 more minutes until the peppers are tender.
Notes
- Use brown basmati rice or tricolor quinoa instead of white rice for extra nutrition.
- Top with shredded cheese in the last 5 minutes of baking if desired.
- These reheat well and make excellent next-day lunches.
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