Wednesday, April 17, 2013

Home Style Stuffed Peppers


6 sweet bell peppers, tops and seeds removed

1 ½ pound ground grass fed beef

1 cup cooked brown rice, properly prepared

1 egg, lightly beaten

1 small finely chopped onion

¼ tsp sea salt

¼ tsp pepper

½ tsp garlic powder

¼ cup grated Parmesan cheese

1 (28 ounce) can tomato sauce

2 tbsp grated Parmesan cheese


  1. Bring a large pot of water to a boil
  2. Cook peppers in boiling water until softened, 5 minutes
  3. Remove peppers from water and rinse with cold water; set peppers aside to drain.
  4. Mix together ground beef, cooked rice, egg, onion, salt, pepper, garlic powder, and ¼ cup Parmesan cheese in a large bowl until evenly mixed.
  5. Preheat oven to 350 degrees F. (175 degrees C)
  6. Divide beef mixture among peppers; stuff each pepper with beef and rice mixture
  7. Place peppers open side up in a 9 x 13 inch baking dish or shallow roasting pan.
  8. Pour tomato sauce over peppers
  9. Top with 2 tbsp Parmesan cheese.
     10. Bake in the oven until heated through, basting peppers two or three times while baking, about 1 hour and 20 minutes

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