Stuffed Peppers
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Prep Time: 0 minutes
Servings: 6
Uploaded by:
Warren Prince
Warren PrinceAuthor: allRecipes
Nutrition FactsPer serving
Calories:139
Carbs:27.8g
Ingredients
| 6 | each | Peppers, Red | Top cut off and seeded |
| 1 | cup | Stock, Beef | |
| 1/2 | each | Onion | Thinly sliced |
| 2 1/2 | cups | Tomato Sauce | chunky |
| 1 1/2 | cups | Ground Chuck | |
| 1 1/2 | cups | Rice, Cooked | |
| 1/2 | cup | Cheese, Grated Parmesan | |
| 1/4 | cup | Parsley, Coarsely Chopped | |
| 1/2 | cup | Tomato Sauce | chunky |
| 3 | clove | Garlic | minced |
| 2 | teaspoon | Salt | |
| 1 | tablespoon | Parsley, Coarsely Chopped | |
| 1/2 | teaspoon | Black Pepper, Ground |
Instructions
1.
The pan sauce can be reduced a bit before serving.
2.
Preheat oven to 375
3.
Mix the 2.5 cup sauce and beef broth in a baking dish. Sprinkle onions over top.
4.
Combine the beef, rice, cheese, parsley, 2nd sauce, garlic, salt, and pepper.
5.
Poke a few drainage holes in each pepper and stuff with meat combination. NOTE: slicing a thin slice off the bottom of the pepper may help them stand. Place the peppers in the baking dish with the sauce. Tightly cover with tin foil and place in oven about 1 hour. Remove foil and continue to bake until meat is done and peppers tender. Baste with pan sauce from time to time after removing the foil.
1 comments: (You must be logged in to leave a comment.)
Warren said, about 5 years ago |
Some people like to use some of the tomato sauce to top the peppers before baking. If you do so, be sure to put some parchment paper on top of the peppers before the tin foil or the acid in the sauce may dissolve the foil.