Dinner
Stuffed Peppers
Description
This scrumptious dinner, while it's been a Betty Crocker recipe for nearly 70 years, is still a favorite today. Colorful, sweet bell peppers are stuffed with flavorful ground beef, tomato, and rice. Melty mozzarella cheese completes the dish. With over 500 top-rated reviews, you can enjoy the basic recipe or customize it to suit your family’s tastes.
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
- 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
- 3/4 cup shredded mozzarella cheese (3 oz)
Directions:
- Heat oven to 350°F.
- Cut thin slice from the stem end of each bell pepper to remove top of pepper. Remove seeds and membranes, rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Return beef mixture to same skillet.Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until heated through.
- Stand peppers upright in ungreased 8-inch square glass baking dish. Stuff peppers with beef mixture. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Remove from oven; immediately sprinkle with cheese.
