photo by threeovens
- Ready In:
4 Stuffed Peppers
- 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.
The peppers came out very good, I liked the addition of spinach, it gave the pepper a nice look and a nice taste. I will be sure to make these again.<br/>The only thing I did different is that I cut the peppers in half before I cooked them.Thank you for the recipe, it made a cold day in Buffalo a little warmer.