Prep 10 mins
Cook 30 mins
My Husband tends to have these wonderful ideas of the things that his Mother used to cook for him. He describes as best he can , and I create as best I can, and more in favor of my own taste of course. These turned out beautifully, and although never the same as Mom, my husband enjoyed them. Oh, and don't ask him who cooks better, because you'd never get a straight answer. As in most stuffed pepper recipes it's important to pick your peppers for this specifically, ones with flat bottoms so that they'll stand up while cooking in the oven. I used Basmati Rice, since it was what I had on hand at the time, of course I'm sure that almost any rice would work. I made way too much stuffing the first time I made this, any leftovers, make a decent stuffing for tomatos as well, even a side salad for another meal, it gets better with a little time. I prefer my Peppers cooked and slightly soft but still crisp, length of time in the oven is according to preference. Always an option to sprinkle with cheese about 10 minutes before done as well.
- 1 cup cooked rice
- 3 bell peppers
- 1 lb ground beef
- 1 (28 ounce) jar tomato sauce
- 1⁄4 cup cooked spinach
- 1⁄2 tablespoon basil
- 1⁄2 tablespoon oregano
- 1 teaspoon fresh ground pepper
- 1 medium cooking onion
- 1 garlic clove
- Pre-heat oven to 350.
- Place the Ground Beef in frying pan to brown.
- Dice the Onion and Garlic and place in frying pan with Beef.
- Add Spices.
- Cut of the tops of the Peppers remove cores.
- Dice whatever you can salvage from the tops and add to the pan.
- Chop spinach roughly and add to pan.
- Once Beef is browned completely add rice to pan.
- Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
- Stuff the peppers and place in Baking dish.
- Pour remainder of Tomato Sauce on top and place in oven.
- Bake for 30 minutes.
Really good stuffed peppers. The filling is really tasty and the pepper tender-crisp. I made the recipe as written using Barilla Italian Baking Sauce. The only slight change I made was I seasoned the ground beef with salt and pepper while browning. Also note that the Nutrition Facts claim the sodium is 1100 mg, which is mainly from the tomato sauce. The sauce I used was only 460 mg per serving, so check the label on your sauce. Also the spinach is a nice touch and you could add more if you want.
We loved this recipe. I made some additions to the recipe based on some other recipes I looked at. I cooked 2 strips of bacon and added it to the beef. I then sauteed the onions, diced peppers, garlic, and added mushrooms, in the bacon grease with the addition of 1 tbs oil. I added un-cooked minute rice to the mix as it cooks perfectly during baking, and a little mozzarella. I doubled the amount of basil and oregano to give a more intense flavor. With 15 minutes bake time remaining, I sprinkled the top with a little more mozzarella. For us cheese and italian food lovers, I sprinkled on fresh parmesian shavings before eating.
Very yummy peppers. I like the addition of the spinach but for once didn't have any so I sub'd kale & I had some cooked quinoa to use up so I used that in place of the rice. Both changes worked wonderfully for us. I prefer my pepper alittle softer so I steamed them abit (with the kale) before stuffing & baking in the oven. Great taste, thanks for sharing.