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Stuffed peppers are definitely one of my favorite comfort foods. There are so many wonderful flavors that all come together in this recipe. One quick glance at the ingredient list can be quite intimidating. It looks very lengthy. However, this recipe contains a whole lot of spices and herbs for powerful flavor. The majority of ingredients are already in your pantry!
Head on down to the full recipe for the list of ingredients and measurements.
Recipe and Instructions
In a large skillet over medium heat, cook the onion in a small amount of oil. Once softened, about 5 minutes, remove about ¼ of the onion and place in mixing bowl. Set aside.
Cook the rice according to package directions.
In the skillet with remaining onion, heat 2 tbsp of olive oil and stir in the minced garlic and cook until fragrant. Add tomato sauce and stir. Lower heat to medium low. Add rosemary, basil, and oregano. Add salt and pepper to taste.
Stir in beef broth, vinegar, and red pepper flakes. Allow sauce to bubble and stir for 2 minutes.
Pour sauce into bottom of a 9×13 inch glass baking dish and set aside.
In a large mixing bowl with ¼ of the onion, mix together ground beef, diced tomatoes, parsley, garlic powder, salt, black pepper, and cayenne pepper. Mix well. Stir in cooked rice and parmesan cheese.
Wash the bell peppers and cut in half.
Stuff the peppers evenly with the beef mixture and place in the baking dish over the sauce. Sprinkle the stuffed peppers with more parmesan cheese.
Cover dish with foil and bake for 50 minutes. Remove foil and bake for an additional 15-20 minutes. Meat should no longer be pink, reach a minimum temperature of 160 degrees F, and the bell peppers should be tender.
Spoon the tomato sauce over the bell peppers and enjoy!
Stuffed Peppers
Ingredients
- 1 cup Uncooked White Rice
- Water for cooking rice
- 1 Large Onion diced
- 1 16 oz. can Tomato Sauce
- 3 cloves Garlic minced
- 1 tsp Dried Basil
- ½ tsp Dried Rosemary
- ¼ tsp Dried Oregano
- 2 tbsp Olive Oil
- Salt
- Pepper
- 1 cup Beef Broth
- 1 tbsp Apple Cider Vinegar
- ½ tsp Crushed Red Pepper Flakes
- 1 lb. Lean Ground Beef
- 1 10 oz. can Diced Tomatoes
- 1 tsp Dried Parsley
- ½ tsp Garlic Powder
- pinch Cayenne Pepper
- 4 Large Bell Peppers
- 1 cup Parmesan Cheese
Instructions
- Preheat the oven to 375 degrees F.
- In a medium saucepot, cook the rice in water according to the package directions.
- In large skillet over medium heat, cook diced onion in small amount of oil. Once softened, about 5 minutes, remove about ¼ of the onion and place in mixing bowl. Set aside.
- In skillet with remaining onion, heat 2 tbsp of olive oil and stir in the minced garlic and cook until fragrant. Add tomato sauce and stir. Lower heat to medium low. Add rosemary, basil, and oregano. Add salt and pepper to taste.
- Stir in beef broth, vinegar, and red pepper flakes. Allow sauce to bubble and stir for 2 minutes.
- Pour sauce into bottom of a 9x13inch glass baking dish and set aside.
- In large mixing bowl with ¼ of the onion, mix together ground beef, diced tomatoes, parsley, garlic powder, salt, black pepper, and cayenne pepper. Mix well. Stir in cooked rice and parmesan cheese.
- Wash the bell peppers and cut in half.
- Stuff the peppers evenly with the beef mixture and place in the baking dish over the sauce. Sprinkle pepper with more parmesan cheese. Cover dish with foil and bake for 50 minutes. Remove foil and bake for an additional 15-20 minutes. Meat should no longer be pink, reach a minimum temperature of 160 degrees F, and the pepper should be tender.
If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it!
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