Parsley's Stuffed Peppers

Submitted by *Parsley*

"These are my oldest son's favorite. I don't make them too often, though because my husband isn't a fan of bell peppers. Sometimes I use the cheese; sometimes not."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 7

ingredients

• 6 -7 large green bell peppers or 6 -7 large red bell peppers, I use a combo
• 1 lb ground sirloin
• 1 lb ground pork
• 1 large onion, finely chopped
• 4 -6 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can tomato sauce, DIVIDED
• 2 tablespoons chopped parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon sugar
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon pepper
• 3⁄4 cup beef broth
• 1 cup instant brown rice
• salt, to taste
• mozzarella cheese (optional)

directions

1. Preheat oven to 375°F Lightly grease a deep large baking pan.
2. Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
3. In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
4. Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
5. Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
6. Cover skillet and simmer gently for 15 minutes; stirring once or twice.
7. Stir again and add desired amount of salt; if needed.
8. Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
9. Top each with the RESERVED tomato sauce.
10. Loosely cover with foil and bake 45 minutes.
11. After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).

Reviews

[cookin mimi]

I just got "a hankering" for stuffed peppers, and had never tried making them. I found this recipe that looked easy and used items that I had on hand. The stuffed peppers were delicious! My husband loved them and they were easy to make....Thanks, Parsley, for posting this recipe that I will be making again and again!!

 

[green3277]

There is no need to parboil the peppers,,which I loved. I just baked the recipe at 350 instead of 375 and left it in the oven a little longer. The peppers were perfectly soft and delicious.

 

[Chef Edlear]

A classic. This was a very easy, basic dinner for us. Takes me back to Mom's cooking. The only change that I made was to par-boil two of the peppers, as my honey likes his with absolutely no crunch left to them (ewww). Other than that, I followed the recipe exactly as written. I froze the remaining three, and they will serve as an easy out on a busy night. Thanks for the memory, Parsley!