This recipe is slightly different than my tried and true stuffed pepper recipe - in that, you cook them in a skillet instead of in the oven. In fact, because I skip the boiling part of the preparation (I like my peppers with a little crunch leftover) this recipe dirties a skillet and a bowl. THIS is a major selling point for me because I hate dirty dishes.
I enjoyed using yellow bell peppers, which have a little bit sweeter taste than the other colors. This would also be fabulous with ground turkey instead of beef.
What you need:
- 2 medium bell peppers
- 1 tsp. sugar
- 1/2 tsp. basil
- 1 (15 oz.) can tomato sauce
- 1 lb. ground beef
- 1 small onion, chopped
- 2 cups rice, cooked
- 1/2 cup cheddar cheese, plus some
- Cut peppers in half lengthwise and scoop out seeds and ribs.
- Mix together tomato sauce, basil, and sugar; set aside.
- Brown meat and onion together in a skillet.
- Stir in half of the tomato mixture, 1 cup rice, and salt to taste. Cover and simmer for 5 minutes.
- Stir in cheese and then spoon into peppers and place back into skillet.
- Pour remaining tomato mixture around the peppers. Cover and simmer for about 10 minutes.
- Top with additional cheese and serve on top of remaining 1 cup rice.
Recipe from Sing For Your Supper
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