Tuesday, August 6, 2013

Roasted Stuffed Peppers


  • 3 bell green peppers (or whatever color you prefer), sliced in half and seeded
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 lb lean ground beef
  • 4 cloves garlic, minced
  • 1 cup cooked brown rice
  • 1/2 cup shredded Parmesan cheese
  • 1 (15 oz) can petite diced tomatoes, drained
  • 2 (15 oz) cans tomato sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian seasoning
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup shredded mozzarella cheese

  1. Place peppers in greased 9x13 pan, cut side down.  Roast at 400 for 25 minutes.
  2. While peppers roast, cook onion and ground beef in oil over medium heat, breaking meat up with a spoon while cooking. Once meat is brown drain off excess fat. Return meat to pan and heat and add garlic. Cook, stirring, for 1 minute. Remove meat mixture from heat.
  3. In a large bowl, combine meat mixture, cooked rice, shredded parmesan, diced tomatoes, 1 can tomato sauce, salt, pepper, Italian seasoning, and worcestershire sauce. Stir to combine. Once peppers are finished roasting turn the oven down to 350. Stuff peppers with meat mixture and return to pan. Top peppers with remaining can of tomato sauce.
  4. Bake 30 minutes, sprinkle with mozzarella cheese and serve.

Note: Serves 4

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