Rita’s Stuffed Peppers

The farmers market had peppers which 
naturally made me think about this recipe. 
 I’ve had it for years.
You can also use red, yellow and orange peppers.
 Cut the peppers in half lengthwise and remove
 the seeds and membranes. 
 Chop the onion and garlic.
 Start browning the beef. I like to put it in a 
hot pan and let it sear for a few minutes before
 I turn it, let it sear again, then break it up and
 brown. This method really improved the flavor
 of the ground beef. You’ll notice a better
 “grilled” hamburger aroma.
 Mix in the chopped onion and garlic and continue
to break up and cook. Drain any excess fat.
 Stir in the seasonings.
 Stir in the rice and tomato sauce.
Option: If you don’t have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to
the mixture, cover and simmer for 20 minutes
 until the rice is tender. Fill peppers. 
 Have the peppers ready in a 9×13 pan.
 Fill with the ground beef mixture.
 If you like extra sauce use an additional 
can of tomato sauce. I usually do this. 
Spoon the tomato sauce on the filled peppers
 and sprinkle with a little Italian herb seasoning.
 Cover until ready to bake. Then pop into a 350º 
oven for 45 minutes.
 Remove the foil and sprinkle with cheese.
 Bake, uncovered an additional 15 minutes until
the cheese is bubbly.
Corn is always a good side to serve with this: 
either my corn pudding, corn bread, muffins, 
or my easy corn on the cob. All good combos.
Lucky you if you have leftovers.

Stuffed Peppers
4 green peppers
1 lb ground beef
1 medium onion, chopped
1 glove garlic, minced
1 C cooked rice
1 C tomato sauce from
28 oz can, reserve 
remaining for the top
1 T Worcestershire sauce
2 t chili powder
1 t salt
1/2 t pepper
For The Top
Remaining tomato sauce
(Optional: Add additional 
1/2 t Italian seasoning 
1 C shredded cheddar cheese
Cut the peppers in half lengthwise and
remove the seeds and membranes. 
Set into a 9×13 casserole.
Brown the ground beef, onion , and 
garlic, breaking up until cooked. 
Add the salt, pepper, chili powder.
Stir to combine. Add a couple of shots
of the W-sauce. Add the cooked rice 
and 1 C of tomato sauce. Let simmer a
few minutes. Divide the filling among the
pepper halves. Pour over the remaining
sauce and sprinkle with Italian
seasonings. Cover with foil and bake
@350º for 45 min. Remove the foil,
sprinkle with cheese and bake another
15 min. until the cheese is bubbly.
serves 4
Option: If you don’t have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to 
the mixture, cover and simmer for 20 minutes

 until the rice is tender. Fill peppers. 


Similar Post

Our best tricks for making outrageously delicious cupcakes for any occasion.