stuffed peppers
A very good, original recipe, even if I do say so myself. Use any color of pepper that you prefer. The accompanying photo is before the peppers were baked because I knew that, after they came out of the oven, they would disappear before I could get a picture!
prep time
25 Min
cook time
45 Min
method
Bake
yield
6-8 depending on size of peppers
Ingredients
- 2 1/4 pounds ground chuck
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1 - sweet red chili pepper, chopped
- 1 medium ripe tomato, chopped
- 1 clove garlic, finely minced or put through garlic press
- 1 cup tomato sauce (or pizza/spaghetti sauce)
- 1/8 teaspoon dried oregano
- 1/4 teaspoon italian seasoning
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1/2 teaspoon sriracha sauce (optional)
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 3-4 large sweet bell peppers, any color, parbaked (see note)
- 1/4 cup grated asiago, romano or parmesan cheese
How To Make stuffed peppers
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Step 1NOTE: To parbake peppers, preheat oven to 350 degrees Fahrenheit. Wash peppers, cut in half from stem to blossom end, remove stems and seeds. Place cut side down in casserole dish and add 1/2 inch water to dish. Bake for 15-20 minutes, remove from oven, drain and set aside.
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Step 2In a large skillet, brown and cook thoroughly the ground chuck, drain and set aside.
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Step 3In same skillet, over medium-high heat, add olive oil, then stir in onions, chopped chili pepper and chopped tomato and saute until onions begin to turn translucent.
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Step 4Add minced garlic and saute for 30 seconds.
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Step 5Immediately add tomato sauce and stir.
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Step 6Lower heat to medium-low and stir in remaining spices and salt.
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Step 7Stir in cooked meat, taste test for seasoning, then cover and remove from heat.
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Step 8Preheat oven to 350 degrees, then arrange peppers, cut side up, in casserole dish.
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Step 9Sprinkle approximately 2 teaspoons of the grated cheese in each pepper, then fill each with the meat mixture. (Press meat in to fill well.)
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Step 10Sprinkle tops with remaining cheese and bake for 1/2 hour.
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Step 11Serve hot.
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Step 12Cover leftovers with plastic wrap (no foil) and refrigerate. May be assembled up to 2 days ahead, covered and refrigerated. May be frozen, then thawed in refrigerator and baked as needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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