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Tasty Recipes Di's Stuffed Green Peppers

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Di's Stuffed Green Peppers

"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."

Ingredients :

  • 6 green bell peppers, tops and seeds removed (reserve tops)
  • salt to taste
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 (16 ounce) can tomatoes, chopped and liquid reserved
  • 1/2 cup long-grain white rice
  • 1/2 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 dash hot pepper sauce (such as Tabasco®) (optional)
  • 1 pinch ground black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8 ounce) can tomato sauce, divided

Instructions :

Prep : 15M Cook : 6M Ready in : 1H10M
  • Chop reserved green bell pepper tops and measure out 1/4 cup.
  • Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
  • Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
  • Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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