Stuffed Bell Peppers

Recipe by Laura Bruce
READY IN: 1hr 3mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Slice off the stem end of peppers and reserve for another use.
  • Remove the seeds and membranes from the peppers and rinse peppers inside and out.
  • To parboil, use the microwave as follows.
  • Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes.
  • Repeat with remaining peppers.
  • Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
  • Meanwhile, brown ground beef in a large skillet with onion and garlic.
  • Drain off fat.
  • Add rice, half of tomato sauce, salt, and pepper; stir and heat until well combined.
  • Quickly stir in the cheese.
  • Fill each pepper with the beef mixture.
  • Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
  • Bake for 45 minutes, then uncover and bake for an additional 15 minutes.
  • These may be frozen.
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