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.

 INGREDIENTS

Servings:   4 

• 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

DIRECTIONS

1.  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.
2. 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.
3. Preheat oven to 350 degrees.
4. Divide beef and rice mixture evenly among the peppers, taking care not to pack too tightly.
5. 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.
6. Pour the tomato sauce over all.
7. Bake in the preheated oven until tender, basting with the tomato sauce several times while baking,  about 1 hour and  20 minutes.
8. Alternately, place peppers standing up in a slow cooker, pour sauce over all, and cook on LOW 6-8 hours.