Tonight I fixed stuffed peppers for Momma dinner night. They turned out so good. I always heard you "eat with your eyes." Well, the color of these beautiful red and yellow peppers did the trick. I couldn't wait to eat!
I thought I'd use the steamer instead of boiling the peppers and that turned out great! Add about 1" of water, 10 minutes in and they were perfect for stuffing!
- 6 bell peppers
- 1-1/2 lbs. ground beef
- 1 cup dry instant rice (cook per directions on box)
- 1 medium onion chopped
- 2 tbsp. minced garlic
- 2 jars whole stewed tomatoes (drain juice and crush with hands)
- Salt, pepper and Italian seasoning to taste.
- 1/2 cup ketchup
- 1 tsp. Worchestershire sauce
Preheat oven to 400 degrees.
Cut tops off peppers and clean out seeds. Place in steamer for 10 minutes. Peppers should be tender, but firm. Take them out and let them cool.
Saute chopped onion in olive oil until translucent.
In a bowl, mix cooked rice, garlic, onion, beef, crushed tomatoes and seasonings together. Stuff peppers with mixture and place in a casserole dish.
In a small bowl, mix ketchup and Worchestershire sauce and spread over top of meat mixture.
Bake for approximately 50 minutes or until internal temperature reaches 150-160 degrees. The peppers I used were pretty big and they ended up taking a full hour to bake.