Description
Enjoy a family favorite dinner with these Italian-American stuffed peppers made with ground beef, tomato sauce, rice, and a cheesy finish.
Yield: 4servings | Serving Size: 1pepper and sauce
Ingredients
1lb90% lean ground beef
1½cupspartially cooked, leftover or instant rice white rice*
½cuponion, very finely chopped
3clovesgarlic, very finely chopped
⅓cupPecorino Romano cheese, grated
¼cupbasil, chopped
1large egg
1cup + 3 tablespoons crushed tomatoes, divided (I love Tuttorosso)
1 ½teaspoonskosher salt
1cupwater, or low sodium broth
4large bell peppers, of various colors, tops cut off and seeded and cored
½cupmozzarella cheese, shredded and divided
Instructions
In a large bowl combine ground beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons crushed tomato and 1¼ teaspoons kosher salt and mix well with a fork.
- Combine remaining crushed tomato, water and remaining salt in the base of a large saucepan large enough to fit the peppers standing up.
Fill each bell pepper with 1 cup of mixture and nestle the stuffed peppers into the sauce. Ladle a little sauce over each.
Cover and cook the peppers on medium-low heat for 35-45 minutes, until the peppers are tender and the meat is cooked through in the center. Ladle more sauce over each and add 2 tablespoons of mozzarella cheese to the top of each pepper, cover and cook until melted, about 5 minutes.
Last Step:
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