February 21, 2012

Stuffed Peppers

I am not one to like peppers, so that is why I made yellow for myself and green for my husband. This picture is not of our dinner, but close enough! It was actually really good!


  • 1 pound ground beef (I used turkey)
  • 1/2 cup uncooked long grain rice (I used brown)
  • 1 cup water
  • 6 bell peppers (I used green and yellow)
  • 1 (15 ounce) can tomato sauce
  • 1/4 teaspoon garlic powder
  • Italian or Mozzarella cheese
  • salt and pepper to taste 
  • Any other Italian seasonings (I just added oregano, cilantro and basil)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 30-45 minutes, tightly covered with foil in the preheated oven, top with cheese and bake uncovered for an additional 10-15 minutes.

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