Stuffed Bell Peppers w/ Sauce

Name: Stuffed Bell Peppers w/ Sauce
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers, seeded and white ribs removed; 1/2 cup “cooked” white rice; The sauce …; 2-3 tbs. olive oil; 1/2 large yellow onion, roughly chopped; 1 jalapeno pepper, sliced thin; 1 can (14.5 oz.) diced tomatoes, drained; 1 cup brown gravy, ready-made; 1/3 cup light brown sugar; 1/4 cup red wine vinegar; Dash salt, pepper, paprika, and dried thyme, & coriander; 1/4 cup fresh cilantro, finely chopped; Meat mixture..; 1 lb lean ground beef; 1/2 large yellow onion, finely chopped; 1 large egg, lightly beaten; 1/3 cup plain dried breadcrumbs; Dash salt, pepper, paprika, garlic powder, and dried thyme; 1 cup shredded cheese (cheddar)

Rick M @RickM_PTC

PTC, GA.

Stuffed bell pepper recipes vary by region / origin and call for regional spices to be used. Most recipes however, lack a sauce to make this dish a memorable one. This recipe has a slight Mexican flavor to it, so feel free to experiment with your spices and your stuffing mixture (such as seafood).

Saved

Ingredients

50 mins

4 servings

4large bell peppers, seeded and white ribs removed
1/2 cup“cooked” white rice
The sauce …
2-3 tbs.olive oil
1/2large yellow onion, roughly chopped
1jalapeno pepper, sliced thin
1 can (14.5 oz.)diced tomatoes, drained
1 cupbrown gravy, ready-made
1/3 cuplight brown sugar
1/4 cupred wine vinegar
Dashsalt, pepper, paprika, and dried thyme, & coriander
1/4 cupfresh cilantro, finely chopped
Meat mixture..
1 lblean ground beef
1/2large yellow onion, finely chopped
1large egg, lightly beaten
1/3 cupplain dried breadcrumbs
Dashsalt, pepper, paprika, garlic powder, and dried thyme
1 cupshredded cheese (cheddar)

Saved

Steps

50 mins

1

Using a paring knife cut the tops of the peppers but save them. Trim the pepper bottoms so that they stand straight. Cut a small whole in the bottoms of each.
2

Fill a pot with water about 2” and bring to a light boil. Place the peppers in the pot, cover and reduce the heat to medium. Steam them for 5-6 minutes, then rinse under cold water and place upside down to dry and cool.
3

Prepare the 1/2 cup of cooked rice in a small pot and set aside to cool.
4

Heat oil in a medium sized pot then add the onions and jalapeno pepper and sauté over medium heat for 3-4 minutes. Add the tomatoes, brown gravy, brown sugar, vinegar, spices and fresh herb. Simmer for 20 minutes; stir occasionally and set aside.
5

Heat oven to 350˚.
In a large bowl, combine the ground beef, egg, onions, breadcrumbs, cooked rice, and spices. Mix lightly with your hands.
6

Fill the peppers evenly with the meat mixture and top with shredded cheese. Place the bell pepper “lids” on top.
7

Place the peppers into a medium sized casserole dish and pour the sauce on top of each pepper. Bake for 40 minutes.
8

Remove the dish and allow it to cool for 6-8 minutes. Serve them with mashed potatoes (or flat wide noodles) and the sauce.