I had planned on making stuffed peppers for dinner for about a week now. But of course I ended up with a 48 hour bug! So I stand looking at these delishious peppers and I’m afraid to just dig in. But I still tasted and they are fabulous. Very basic. I want to try these with different seasonings.
1 Pound Ground Beef
1/2 Cup White Rice
6 Green Bell Peppers
2 Cans Tomato Sauce
1 Can Diced Tomatoes (seasoned)
1 Medium Onion
1 Bag Baby Spinach
2 Tablespoons Olive Oil
Spritz of Lemon Juice
Salt and Pepper to taste
Preheat oven to 350 degrees.
Place rice in sauce pan and bring to a boil. Then reduce heat and cook for 20 mins.
Meanwhile, cook the ground beef in a frying pan until browned. Set aside.
Add olive oil to a frying pan and saute the onion and spinach. Add spritz of lemon juice, fresh pepper and dash of salt.
When picking peppers I tried to find ones with four nubs at the bottom so they stood nicely. Top off the peppers and discard. Clean out the seeds and membranes and place in cooking dish.
In a bowl, mix the beef, rice, and sauted onion and spinach mix.
Spoon the mixture into the peppers. Drizzle tomato sauce over the peppers. Pour remaining tomato sauce and diced tomatoes around the peppers. You can also add the tomato sauce without the diced tomatoes to the beef mixture and then stuff the peppers. However I didn’t want a lot of red sauce in mine.
Bake 1 hour until the peppers are soft.
About 10 mins till done, add Mozzarella cheese to each pepper.