Community Pick
Stuffed Peppers
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 24
- Serves:
-
4-6
ingredients
- 6 green bell peppers
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 egg, whisked
- 1⁄2 cup breadcrumbs
- 1 tablespoon parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon parsley
-
Quick Tomato Sauce Topping
- 1 cup tomato sauce
- 1⁄4 cup water
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon parsley flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven 350 degrees.
- Lightly spray baking pan with cooking spray.
- Blanch peppers in boiling, salted, water 5 minutes.
- Briefly, and lightly, hand mix ground beef mixture, adding all ingredients from ground beef to parsley, except tomato sauce topping.
- With a tablespoon, stuff each pepper with meat mixture.
- Mix ingredients of tomato sauce and spices, or use any tomato sauce of your choice.
- Place 2 tablespoons of tomato sauce in baking pan covering bottom. (This will be a small amount of covering).
- Add meat stuffed peppers to dish.
- Drizzle tomato sauce over top of stuffed peppers.
- Add optional 1 piece of bacon to top of each pepper.
- Bake at 350 degrees for 50-60 minutes.
- When serving, dish out tomato "gravy" to top of each pepper.
Questions & Replies
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Reviews
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Very, very nice! The spices in the meat mixture are just right and the tomato topping is excellent. Next time, however, I believe I will add about 1/3 cup of raw rice, as I found them to be a bit too "dense". The only thing I did different was NOT to blanche the peppers, and they turned out beautifully. I sprinkled the insides of the peppers with a bit of salt and turned them upside-down to drain. I plan on doing this recipe as a meatloaf with the tomato topping. Thank you, Andi, this is an excellent recipe.
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Very good recipe. I used the suggestion to substitute 1/3c raw rice for the breadcrumbs since we are eating gluten-free, but next time I think I will use cooked rice for the convenience. With the hamburger mixture left over, I molded it into a loaf and cooked it on the same sheet as the peppers. It turned out beautifully and now I have two meals. Thank you for posting.
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I've always made stuffed peppers without rice, and this recipe was a real treat. Flavorful, with a hint of spice, and a delicious sauce. We're watching sugars/carbs, so I left out the breadcrumbs and added a little more parmesan cheese. I also subbed Slenda for the brown sugar. Thanks for sharing this delicious recipe.
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Tweaks
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Very good recipe. I used the suggestion to substitute 1/3c raw rice for the breadcrumbs since we are eating gluten-free, but next time I think I will use cooked rice for the convenience. With the hamburger mixture left over, I molded it into a loaf and cooked it on the same sheet as the peppers. It turned out beautifully and now I have two meals. Thank you for posting.
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.