Mom's No-Bake Stuffed Peppers

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.


(Print)
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

Directions:

1. Cut peppers in half lengthwise and scoop out seeds and ribs.
2. Mix together tomato sauce, basil, and sugar; set aside.
3. Brown meat and onion together in a skillet.
4. Stir in half of the tomato mixture, 1 cup rice, and salt to taste. Cover and simmer for 5 minutes.
5. Stir in cheese and then spoon into peppers and place back into skillet.
6. Pour remaining tomato mixture around the peppers. Cover and simmer for about 10 minutes.
7. Top with additional cheese and serve on top of remaining 1 cup rice.

Recipe from Sing For Your Supper

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