Stuffed Peppers
These stuffed peppers are a perennial family favorite, featuring a savory blend of ground beef, garlic, onion, tomatoes, spinach, and rice.
Ingredients
- 4 large bell peppers (any color)
- 1 lb lean (at least 80%) ground beef
- 2 tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 15 oz Muir Glen™ organic tomato sauce
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- To prepare the bell peppers, cut off the top of each pepper by slicing a thin piece from the stem end. To prepare the peppers, first remove the seeds and membranes, and then give them a rinse. In case the peppers are not standing in an upright position, simply cut a thin slice from the bottom of each pepper. Next, take a 4-quart Dutch oven and add sufficient water to cover the peppers. Bring the water to a boil, and then add the prepared peppers to the pot. Cook for approximately 2 minutes, then drain.
- Cook beef and onion in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until browned. Drain the beef and stir in rice, salt, garlic, and one cup of tomato sauce. Heat until hot.
- Fill the peppers with the beef mixture and place them upright in an ungreased 8-inch square glass baking dish. Drizzle the peppers with the rest of the tomato sauce.
- Wrap the dish firmly with foil and put it in the oven to bake for 10 minutes. Afterwards, remove the foil and bake for an extra 15 minutes, or until the peppers are soft. Finally, sprinkle cheese on top.