My Stuffed Peppers

Name: My Stuffed Peppers
Total time: 4500 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 cup uncooked long grain rice; 1 1/2 cups water; 4-6 medium large green bell peppers; 2 tbsp light olive oil; 1 cup white onion, diced; 1 1/2 tsp garlic, minced; 1 lb ground beef; 2 (15.5 ounce) cans diced tomatoes, drained but reserve ½ liquid; 1 tsp pink salt; 1/2 tsp black pepper; 1 1/2 tsp italian seasoning; 1/8 tsp ground cloves; 1/4 tsp ground cinnamon; 1 tsp Franks Red Hot Sauce; 1 cup any cheese you prefer; 1 (6 ounce) can tomato juice; 3 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tsp sugar; 1 (6 ounce) can tomato juice; 1/2 cup liquid drained from canned tomatoes

Lauren @LaurenCooks

Claremore, Oklahoma

My Classic Stuffed Peppers are filled with rice, ground beef, tomatoes, and onions that are seasoned to perfection and topped with a rich tomato sauce. This is a recipe that everyone loves! There is nothing better than the aroma of stuffed peppers baking in the oven.

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Ingredients

1hr 15 mins

4-6 servings

1 cupuncooked long grain rice
1 1/2 cupswater
4-6medium large green bell peppers
2 tbsplight olive oil
1 cupwhite onion, diced
1 1/2 tspgarlic, minced
1 lbground beef
2 (15.5 ounce)cans diced tomatoes, drained but reserve ½ liquid
1 tsppink salt
1/2 tspblack pepper
1 1/2 tspitalian seasoning
1/8 tspground cloves
1/4 tspground cinnamon
1 tspFranks Red Hot Sauce
1 cupany cheese you prefer
Pepper Topping
1 (6 ounce)can tomato juice
3 tbsptomato paste
2 tbspWorcestershire sauce
1 tspsugar
Pan Bottom
1 (6 ounce)can tomato juice
1/2 cupliquid drained from canned tomatoes

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Steps

1hr 15 mins

1

Pre heat oven to 350 degrees
2

Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool.
I used a rice cooker.
3

Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
4

You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
5

Take the pepper tops and dice fine.
6

In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.
7

In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture.
8

Add cooled rice and cooled onion mixture and mix well to combine
9

Oil the insides of each pepper with olive oil. Brush up the sides.
Divided mixture between the six peppers, let the top heap over.
10

In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup.
Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well.
11

Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers.
12

Cover with parchment paper and foil and bake for 60 minutes.
13

Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven.
14

Let the peppers rest for a few and serve.

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Cooksnaps

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Lauren @LaurenCooks

on March 19, 2021 17:48

Claremore, Oklahoma

So if you didn't know this already, we Southerners are pretty set in our ways when it comes to cooking certain dishes.We also don't measure seasonings. We just sprinkle and shake till the spirits of our ancestors whisper "stop my child."☆𝑪𝒖𝒓𝒓𝒆𝒏𝒕𝒍𝒚 𝒂 𝑷𝒂𝒔𝒕𝒓𝒚 𝒔𝒕𝒖𝒅𝒆𝒏𝒕 𝒂𝒕 𝑬𝒔𝒄𝒐𝒇𝒇𝒊𝒆𝒓.Cooking is love made edible.Reasons why I love cooking:1. It's delicious.2. It's fun.3. Healthier living.4. Gets me out of my own head for a little bit and calms my mind.5. Trying new things.6. Making up my own recipes.7. I get to share my recipes with others.8. Making memories.9. It's a continuous learning process.10. Cheaper than eating out.11. It saves the expenses.12. Makes me a happier person.13. Boosts my confidence.14. It's fun to mess with different ingredients.15. Makes me more creative.16. Getting those praises and comments makes it all worth it.17. I'm half Italian and Irish. So yes, cooking is in my blood.18. I'm from the South and I love to cook!▶️𝐈 𝐰𝐚𝐧𝐭 𝐭𝐨 𝐛𝐞 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐉𝐮𝐥𝐢𝐚 𝐂𝐡𝐢𝐥𝐝.👩‍🍳😁✌➡️𝐁𝐨𝐨𝐦𝐞𝐫 𝐒𝐨𝐨𝐧𝐞𝐫!🏈☝️❤