Stuffed Peppers With Tomato Sauce
Stuffed Peppers with Tomato Sauce is a vibrant and flavorful dish combining sweet bell peppers filled with a savory mixture, all topped with a rich tomato sauce. This recipe offers a perfect blend of textures and tastes, making it an ideal choice for a comforting family dinner or an impressive meal for guests. Simple yet satisfying, it's a celebration of fresh ingredients and home-cooked goodness.
Equipment
- Baking dish
- Skillet
- Mixing bowl
- Knife
- Cutting board
- Spoon
Ingredients
- 4 bell peppers any colour, washed and cut in half through the stem, leaving the stem intact
- 2 tablespoons olive oil
- 1- pound lean ground beef
- 1 cup white rice cooked and cooled
- 2 tablespoons tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheese cheddar, mozzarella, or your favourite cheese
- Fresh cilantro or parsley for garnish
- 1 tablespoon Italian flat-leaf parsley finely chopped
Instructions
- Begin by washing your bell peppers and cutting them in half through the stem. Carefully remove the seeds and membranes, leaving the stem intact for a decorative touch.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become translucent and fragrant. Stir in the ground beef, breaking it up with a spoon, and cook until it's browned and cooked through.
- Once the beef is cooked, add the dried basil, oregano, paprika, and tomato sauce. Mix well, allowing the flavors to meld together. Stir in the cooked white rice, making sure everything is evenly combined and heated through.
- Carefully spoon the beef and rice mixture into each pepper half, packing it gently to ensure it's filled well.
- Arrange the stuffed peppers upright in a baking dish. If desired, drizzle a little extra olive oil over the tops for added richness. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly crisped.
- Let the peppers cool for a few minutes before serving. This allows the flavors to settle and makes them easier to handle. Enjoy the stuffed peppers as a hearty main dish, perfect for a satisfying meal!
Notes
Cover the dish with aluminum foil for the first part of baking to steam the peppers, then uncover towards the end to allow the cheese to brown and the sauce to thicken.