I love the fact that you can combine rice, meat, cheese and vegetables into one little, edible package. Sometimes I’ve used a combination of red, yellow and green peppers for colour. I’ve also stuffed sweet long peppers with sausage meat for a more elegant presentation. Either way you will have a reliable and tasty hit on your hands every time 🏆
🍐 PREP: 30 min
🍐 COOKING: Approximately 1 hour at 350 degrees (or until peppers are soft)
- 1 onion, finely chopped
- 1 Tbsp garlic, finely chopped
- Olive oil (for pan & and top of peppers)
- 1 lb lean ground beef
- 1 can (398 ml) plum tomatoes, crushed
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- Cayenne pepper flakes, to taste
- Salt, to taste
- 1 Tbsp oregano
- Black pepper, to taste
- 1/4 cup parmesan cheese, grated
- 2 cup mozzarella cheese, grated
- 1 1/2 cups cooked rice
- 6 green peppers, medium size
- Chop your onions and garlic and then place in oiled frying pan. Sauté for a couple minutes.
- Add ground meat and brown for a few minutes. While the meat is cooking add tomatoes, spices and cheese. Reserve 1 cup of mozzarella for later use.
- Prepare your green peppers by cutting off the tops (1/2 inch thick) and carving out the seeds and white membrane. Place upright in large casserole dish.
- Chop up the green part of the pepper tops and add to ground beef, along with cooked rice. Continue to cook the meat & rice mixture for a few more minutes.
- Then stuff the green peppers with this mixture and sprinkle on a bit more mozzarella and oregano on the top.
- Drizzle a little olive oil over the top of the stuffed peppers. Cook until soft and bubbly. Keep covered until last 15 min or so.
🍐 TIP: If you like make-ahead meals, stuffed peppers can be stored in fridge for use the next day. Just make sure the ground beef is well cooked on the stove top.