Recipe by shelbyrose
If you have a bumper-crop of peppers from your garden, you may want to give this one a try!
Top Review by Sandy K.
I've prepared enough recipes over the years to know how stuffed peppers are supposed to turn out, but this recipe was a huge disappointment. I used homemade breadcrumbs, San Marzano tomatoes, both yellow and red peppers, and even fire roasted the pepper tops over the stove, diced them, and added them into the sauce. The sauce turned out beautiful, but the way the directions said to stuff the peppers with the meat/egg/cooked rice mixture resulted in partially cooked and partially hard little meatloaves in undercooked peppers. My advice? If you choose to make this, brown the meat first, drain, then add it and the rice to the sauce BEFORE stuffing the peppers, just enough to heat and blend the flavors. Also, the egg is completely unnecessary, as there's nothing that needs "binding" (the rice and breadcrumbs are the only things necessary to achieve the right consistency). I would also suggest either steaming/microwaving the peppers to soften them before stuffing, or, increasing the oven temperature to 400°, checking after 25 minutes. After you've scooped the heated mixture into the peppers, add the breadcrumbs. The breadcrumbs will naturally alter the "sloppy Joe" stuffing consistency to more of a moist meatball, which is what you're looking for in a stuffed pepper.
- 6 medium green peppers
- 1 1⁄2 lbs ground beef
- 1⁄2 cup cooked long-grain rice
- 1⁄4 cup Italian style breadcrumbs
- 1 egg, slightly beaten
- 2 tablespoons fresh parsley, chopped (you can use dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (28 ounce) can crushed tomatoes
- 2 garlic cloves, minced
- 2 tablespoons fresh sweet basil, chopped
- 2 tablespoons olive oil
Directions See How It's Made
- Preheat oven to 350 degrees.
- Wash and core the peppers; remove seeds; set aside.
- Heat olive oil in skillet.
- Add crushed tomatoes, garlic and basil.
- Once mixture begins to bubble, cook low and simmer 5-7 minutes.
- In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
- Stuff each pepper with the meat mixture.
- Place peppers in a roaster which has been coated with non-stick cooking spray.
- Pour cooked tomato sauce over peppers.
- Cover and bake 45-50 minutes, or until peppers are crisp/tender.