Yum! I usually make stuffed peppers anytime we have leftover white rice. Usually thats after we order chinese take out the night before. We always have a leftover container of white rice and its perfect for this meal and saves a step.
Stuffed peppers are great with ground beef but sometimes I do half beef and half pork, it adds some extra flavor. A lot of stuffed pepper recipes have you brown the beef first. My recipe does not. So much flavor comes from cooking the meat raw, the fat mixes with the tomato sauce and in my opinion it’s just better. Serve with mashed potatoes and buttery corn!
4 Large Bell Peppers- C in half length wise and remove seeds. Any color, if they are on the smaller side you might want 5 or 6.
1 Lb. Ground Beef- Or a mixture of Beef and Pork
1 Cup Cooked Rice- If it is leftover rice, great! If not, try to undercook your rice a tiny bit, it will cook more once baked in oven.
Half of an Onion- Diced, about 1/2 cup, more if you love onion!
Seasoning- Add whatever you like, I sprinkle in some garlic powder, onion powder, parsley, salt and pepper. If you have Italian seasoning, that works great with this recipe too.
2 14.5 oz Can Tomato Sauce
1 14.5 oz Can Diced Tomatoes
1/2 Cup Cheese- Optional! You don’t need to add cheese, but it’s good!
Heat oven to 350 degrees. Spray a 9×13 pan with nonstick spray and add about 1/3 of the tomato sauce to the bottom of the pan.
In a bowl, mix together ground beef, rice, onion and seasoning. Grab a handful, form a meatball shape and stuff the peppers with the meat mixture and place in pan. If you have extra meat, just make some meatballs and stuff them around the peppers.
Cover peppers with remaining tomato sauce and can of diced tomatoes. Cover the pan with foil and cook for 90 minutes. Remove foil and cover peppers with cheese, place back in oven for 10-15 minutes until cheese is all melted. Serve!