Mary’s Stuffed Bell Peppers
Mary’s Stuffed Bell Peppers
Stuffed peppers are the way to my heart. The hunt for the perfect recipe is over. The perfect rice to meat ratio, a little bit of kick and just the right amount of sauce. I owe this one to my mother-in-law, one bite and I knew I’d found my favorite!
Ingredients
- 6 Green bell peppers
- 1 cup Long grain rice Will equal about 2 cups cooked
- 2 cups Chicken stock
- 1.5 lbs Ground beef
- 2 Tsp Onion salt 1.5 For beef, 1/2 tsp for rice mixture
- 1 Onion, diced !2. for beef, 1/2 for rice mixture
- 1 can Petite diced tomatoes around 25 oz
- 1 can Tomato sauce Around 15 oz
- 1 Cup Beef broth
- 1/4 Tsp Red chile pepper flakes
- 1 Tsp Garlic powder
- 1 Tsp Pepper
- 1/4 Cup Parmesan cheese
Instructions
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In a rice cooker, add rice and chicken stock and cook according to rice cooker instructions.
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In a saute pan, brown beef, 1/2 diced onion, 1.5 tsp onion salt. Set aside
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Cut tops off peppers, clean seeds out. Slice a small amount off of the footings of peppers, to make sure that they stand upright in the pan. Poke a small hole in each footing for venting.
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In a large bowl, add tomato sauce, diced tomatoes, beef broth, 1/2 diced onion and Chile flakes. Pour into a 13×9 pan, sprayed with nonstick spray.
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In another large bowl, mix cooked rice, beef mixture, garlic powder, remainder 1/2 tsp onion salt, pepper and parmesan cheese. From sauce in pan, add about a 1/2 a cup to rice mixture.
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Fill each pepper with rice mixture and place in pan.
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Using a spoon, pour a little of the sauce from the pan over each filled pepper. Add tops of peppers back on to each pepper.
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Place a layer of parchment paper over pan. To that cover with foil.
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Place in an oven preheated to 375 for 1 hour. After 1 hour, remove parchment paper and foil. Baste peppers with sauce. Bake an additional 30 minutes.
Serve hot and enjoy.
