Prep 15 mins
Cook 1 hr
This is a recipe that both my mom & aunt made while I was growing up. It was always a staple at our house. It was one of the first recipes I insisted we make in Home Ec. Very easy and very adaptable to individual tastes.
- 4 large bell peppers (any color you choose)
- 1 1⁄2 lbs ground chuck
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon basil
- 1 teaspoon thyme
- 2 cups rice, cooked
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup parmesan cheese
- Preheat oven to 350º.
- Cook rice and set aside.
- Brown ground chuck in large skillet. Drain well. Return meat to skillet and add onions. Continue to cook until onions are softened.
- While meat and/or onions are cooking, prep the bell peppers (take thin slice off the bottom which will allow the peppers to stand and the top so you can clean out the seeds and membrane).
- When meat & onions are cooked, season with salt, pepper, thyme, basil. Stir in rice and the 15oz. can of tomato sauce. Stir well and let simmer 5-7 minutes. Remove from heat.
- Stuff the peppers with meat and rice mixture, place in casserole dish treated with non-stick cooking spray. If peppers are too tall - split them in half and pack the meat at tightly as possible.
- Pour the 8oz can tomato sauce over the top of the peppers and cover tightly with foil.
- Bake for 1 hour or until peppers are fork tender. Sprinkle with the Parmesan cheese and enjoy!
- *You can use dried onion flakes if desired.
- **This is good with brown rice, white, even wild rice blend.