For Tuesdays Table
Stuffed peppers are a hearty satisfying choice on a cold winters day.
They’re easy and quick and don’t require any out of the ordinary ingredients. You can change them up by adding meat or cheese and different herbs. They can fit any diet and are stick to the ribs good.
For Tuesdays Table please leave your version in the comment section or better yet post your variation and link back to this one. I can’t wait to see how many stuffed pepper choices we can come up with together.
You really can’t mess them up. I’ve like this version, by Jamie Geller.
2 tablespoons olive oil or canola oil
1 pound ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
1/2 teaspoon black pepper
1 cup quick-cooking rice, prepared according to package directions
3 1/2 cups prepared marinara sauce, divided
5 large red or green bell peppers, seeded, veins removed, tops cut off
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
Mix in cooked rice and 2 cups of the marinara sauce until well combined.
Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
Spoon any remaining sauce from the pan over peppers before serving.
Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
Looking forward to hearing from you,