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My Stuffed Peppers

Name: How to cook My Stuffed Peppers - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Lauren

My Stuffed Peppers

My Classic Stuffed Peppers are filled with rice, ground beef, tomatoes, and onions that are seasoned to perfection and topped with a rich tomato sauce. This is a recipe that everyone loves! There is nothing better than the aroma of stuffed peppers baking in the oven.

Ingredient

Food ration :

4-6 servings

Cooking time :

1hr 15 mins

1 cup

uncooked long grain rice

1 1/2 cups

water

4-6

medium large green bell peppers

2 tbsp

light olive oil

1 cup

white onion, diced

1 1/2 tsp

garlic, minced

1 lb

ground beef

2 (15.5 ounce)

cans diced tomatoes, drained but reserve ½ liquid

1 tsp

pink salt

1/2 tsp

black pepper

1 1/2 tsp

italian seasoning

1/8 tsp

ground cloves

1/4 tsp

ground cinnamon

1 tsp

Franks Red Hot Sauce

1 cup

any cheese you prefer

1 (6 ounce)

can tomato juice

3 tbsp

tomato paste

2 tbsp

Worcestershire sauce

1 tsp

sugar

1/2 cup

liquid drained from canned tomatoes

Cooking instructions

* Step 1

Pre heat oven to 350 degrees

* Step 2

Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker.

* Step 3

Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.

* Step 4

You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.

* Step 5

Take the pepper tops and dice fine.

* Step 6

In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.

* Step 7

In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture.

* Step 8

Add cooled rice and cooled onion mixture and mix well to combine

* Step 9

Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over.

* Step 10

In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well.

* Step 11

Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers.

* Step 12

Cover with parchment paper and foil and bake for 60 minutes.

* Step 13

Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven.