I have two different ways that I prepare Stuffed Peppers; one kind is made using Cubanelle or frying peppers, and this way using the more familiar Bell peppers. This is the classic recipe my mother always made which I grew up on. At another time I will share with you my recipe for the stuffed frying peppers.
Peppers in any color combination–green, red, yellow, orange–are stuffed with a mixture of seasoned ground beef and rice then covered in a tomato sauce and baked until tender. Sometimes I serve them with pasta such as rotini to soak up the sauce, or I might serve them with mashed potatoes and another vegetable like carrots. It makes a very colorful plate. The peppers may be oven baked or cooked in a slow cooker.
- 4 nicely shaped bell peppers, tops, seeds and membranes removed.
- 1 1/2 pounds lean ground beef
- 1 cup cooked white rice
- 1 egg, lightly beaten
- 1/4 cup finely chopped onion
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup parmesan cheese
- 1 (14.5 0z. can tomato sauce) or jarred spaghetti sauce
- Bring a large pot of water to a boil. Cook the peppers in boiling water for 4-5 minutes. Remove the peppers, rinse with cold water, and set aside to drain.
- Mix together ground beef, cooked rice, egg, chopped onion, bread crumbs, salt, black pepper, garlic powder, and 1/4 cup parmesan cheese in a large bowl. Combine well.
- Preheat oven to 350 degrees.
- Divide beef and rice mixture evenly among the peppers, taking care not to pack too tightly.
- Place peppers standing up in a baking dish or shallow roasting pan. It’s best if they fit rather snugly so they can support each other.
- Pour the tomato sauce over all.
- Bake in the preheated oven until tender, basting with the tomato sauce several times while baking, about 1 hour and 20 minutes.
- Alternately, place peppers standing up in a slow cooker, pour sauce over all, and cook on LOW 6-8 hours.